DIY dry aging | TigerDroppings.com

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RhineEaux
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Member since Jan 2009
290 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



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Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
13412 posts

re: DIY dry aging


This thread has all you need to know.





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RhineEaux
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Member since Jan 2009
290 posts

re: DIY dry aging


ah searched "dry aged"

thanks






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Al Dante
Member since Mar 2013
1703 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.





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gmrkr5
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BR
Member since Jul 2009
9360 posts

re: DIY dry aging


quote:

Probably not a good idea.


this






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Mo Jeaux
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NYC
Member since Aug 2008
13412 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.






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Al Dante
Member since Mar 2013
1703 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.





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CITWTT
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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
1703 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
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Golf Board Smash Lab™ CEO
Member since Oct 2011
64711 posts
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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
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OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26404 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.





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TigerMyth36
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River Ridge
Member since Nov 2005
29147 posts

re: DIY dry aging


Gris,

the green is a flavor enhancer.







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fatboydave
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Fat boy land
Member since Aug 2004
6857 posts

re: DIY dry aging


I dont like my flavor enhancers to be green





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Mo Jeaux
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NYC
Member since Aug 2008
13412 posts

re: DIY dry aging


quote:

the green is a flavor enhancer.








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BRgetthenet
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Golf Board Smash Lab™ CEO
Member since Oct 2011
64711 posts
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re: DIY dry aging


I always thought it was built in garnish.





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