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RhineEaux
LSU Fan
Member since Jan 2009
437 posts

DIY dry aging
Looks like something cool (and easy) to try if you have the stuff laying around. I'd be interested to see if anyone has any experience with this, longest dry aged piece i've ever had was <28 days.

DIY dry aging guide
This post was edited on 3/19 at 4:11 pm



Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
28563 posts

re: DIY dry aging
This thread has all you need to know.


RhineEaux
LSU Fan
Member since Jan 2009
437 posts

re: DIY dry aging
ah searched "dry aged"

thanks


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Al Dante
Member since Mar 2013
1839 posts

re: DIY dry aging
that guy is drying steaks already cut. I've never heard of that before. Probably not a good idea. There are lots of sites that show you how to do this correctly and I've never seen it done like that but maybe I'm wrong.


gmrkr5
LSU Fan
BR
Member since Jul 2009
13205 posts

re: DIY dry aging
quote:

Probably not a good idea.


this


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Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
28563 posts

re: DIY dry aging
quote:

that guy is drying steaks already cut. I've never heard of that before.


Go enjoy the thread. It is a classic. FWIW, I have absolutely no experience dry aging meat. I'm simply pointing the way for others' quests for knowledge.


Al Dante
Member since Mar 2013
1839 posts

re: DIY dry aging
I've never done it either. I've been on other cooking sites that talk about doing it, I've seen beef aging in stores and at restaurants and I've never seen them aging individually like that. I'll read the rest of the thread though.


CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: DIY dry aging
The amount of meat lost to trimming the steaks during this method is too extreme. It would best to buy a whole rib rack and cut the steaks when the drying process is done.


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Al Dante
Member since Mar 2013
1839 posts

re: DIY dry aging
quote:

Go enjoy the thread. It is a classic. FWIW, I have absolutely no experience dry aging meat. I'm simply pointing the way for others' quests for knowledge.


Ok, read most of the thread.


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BRgetthenet
Member since Oct 2011
98652 posts

re: DIY dry aging
quote:

It would best to buy a whole rib rack and cut the steaks when the drying process is done.


Nonsense. Just leave any old ribeye or strip in your fridge for a month.

Take it out, scrape off anything that looks like cheese, and fire up the grill.

Pair with a nice O'douls, or Kaliber. Head to the ER.

Enjoy.


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Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
35259 posts

re: DIY dry aging
I don't want to look at that thread in case it's CAD's with the green stuff growing on his steaks.


TigerMyth36
River Ridge
Member since Nov 2005
34437 posts

re: DIY dry aging
Gris,

the green is a flavor enhancer.



fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
9533 posts

re: DIY dry aging
I dont like my flavor enhancers to be green


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Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
28563 posts

re: DIY dry aging
quote:

the green is a flavor enhancer.




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BRgetthenet
Member since Oct 2011
98652 posts

re: DIY dry aging
I always thought it was built in garnish.


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