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Started By
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Dry-Aging Steaks at Home
Posted on 9/30/19 at 3:26 pm
Posted on 9/30/19 at 3:26 pm
I have an extra fridge in my garage and want to start dry aging steaks. I have read some articles but was interested in any personal stories/advice/lessons learned
7
Posted on 9/30/19 at 3:27 pm to Tiger Attorney
We have looked into doing it but the amount of loss is just not worth it IMO and i have heard it isnt the easiest thing on earth to do
Posted on 9/30/19 at 3:28 pm to Tiger Attorney
quote:
Dry-Aging Steaks at Home
:coco2:
Posted on 9/30/19 at 3:30 pm to CAD703X
quote:
CAD703X
Listen to this guy and do exactly as he says. Every step must be followed perfectly.
Posted on 9/30/19 at 3:36 pm to CAD703X
Your advice can be repaid with whiskey, sir.
Posted on 9/30/19 at 3:43 pm to Tiger Attorney
quote:
Dry-Aging Steaks at Home
the setup is really meticulous, also requires stability and monitoring.
When you get it set up, it works phenomenally. When it does not, it can be a $$$ disaster. There's a FB group that you can join, they're very good at helping new people set up with guides and opinions.
That being said, UMAI bags work pretty damn well and although not 100%, its close enough that I enjoy it without risking an expensive $100-200 slab of meat.
Posted on 9/30/19 at 4:17 pm to CAD703X
Posted on 9/30/19 at 5:30 pm to Tiger Attorney
Unless you’re starting with giant slabs of meat then you’re really just going to rot your ribeyes. Then over course the only solution is to microwave them or boil them until supersaturated.
This post was edited on 9/30/19 at 5:31 pm
Posted on 9/30/19 at 6:23 pm to Tiger Attorney
Alex French Cooking Guy has a great series on this.
Posted on 9/30/19 at 6:57 pm to htran90
I've got a whole choice ribeye (from Sam's) at 5 weeks now with the UMAI bags. Looks great and I'm going to let it go another 2/3 weeks. 
Posted on 9/30/19 at 8:21 pm to Cold Drink
I will be working will whole slabs.
Posted on 10/1/19 at 9:10 am to Tiger Attorney
I dry aged a whole ribeye in a Umai bag for 60 days. I couldn't really tell a big difference over it and a regular steak. Not sure I would ever do it again.
Posted on 10/1/19 at 9:23 am to Janky
Posted on 10/1/19 at 9:36 am to Tiger Attorney
Guga makes it seem like the easiest thing in the world. A whole cut, an Umai bag, and a regular house fridge is all you need. Search for him on YouTube.
I really want to do it too, but I only have one fridge and can't take up that much space for that long.
I really want to do it too, but I only have one fridge and can't take up that much space for that long.
Posted on 10/1/19 at 10:50 am to Tiger Attorney
Start
a month in
3 months in
I wish i would have eaten at 30 or 60 days. at 90 it was good but dry. they needed to be sous vide and cooked in a skillet in butter.
a month in
3 months in
I wish i would have eaten at 30 or 60 days. at 90 it was good but dry. they needed to be sous vide and cooked in a skillet in butter.
Posted on 10/1/19 at 10:59 am to Tiger Attorney
I was going to start a thread when I had the results, but I'll chime in now.
I started dry aging about 1/2 of a 13.75lb whole choice boneless rib roast from Sam's 41 days ago. I have a trip in a couple of weeks with my dad and brothers that I'm shooting for. Should end up a 58-60 day age.
Really, really easy and simple. I did a ridiculous amount of research and came to the conclusion that you need only a couple of things to do this successfully:
- whole, primal cuts (or most of one anyway)
- dedicated fridge that you don't open too much and a way to monitor temps
- air space on all sides of meat
That's really it. I obviously haven't cooked mine yet but it looks and smells very similar to the many dry aged meats I've bought from the store, including 2 while dry aged rib roasts I've trimmed and cut myself.
First I bought a whole rib roast and cut it in half. In case this blew up on me, i at least wanted to salvage some for steaks prior to dry aging.
I then put it on a wire rack in my extra fridge and started monitoring temp and humidity. Ideal temp is 36-39F I think and humidity in the 60-80% range. I've been unable to maintain a higher humidity, but the temp has been constant at 39F. Only negative of my lower humidity is potentially greater meat loss from the thicker rind that may form.
I started dry aging about 1/2 of a 13.75lb whole choice boneless rib roast from Sam's 41 days ago. I have a trip in a couple of weeks with my dad and brothers that I'm shooting for. Should end up a 58-60 day age.
Really, really easy and simple. I did a ridiculous amount of research and came to the conclusion that you need only a couple of things to do this successfully:
- whole, primal cuts (or most of one anyway)
- dedicated fridge that you don't open too much and a way to monitor temps
- air space on all sides of meat
That's really it. I obviously haven't cooked mine yet but it looks and smells very similar to the many dry aged meats I've bought from the store, including 2 while dry aged rib roasts I've trimmed and cut myself.
First I bought a whole rib roast and cut it in half. In case this blew up on me, i at least wanted to salvage some for steaks prior to dry aging.
I then put it on a wire rack in my extra fridge and started monitoring temp and humidity. Ideal temp is 36-39F I think and humidity in the 60-80% range. I've been unable to maintain a higher humidity, but the temp has been constant at 39F. Only negative of my lower humidity is potentially greater meat loss from the thicker rind that may form.
Posted on 10/1/19 at 11:09 am to The Last Coco
I’d love to try this with a brisket.
Posted on 10/1/19 at 11:32 am to The Last Coco
Looks good!! I've seen a lot of people that use the method you are using add Himalayan salt to the pan under the rack. Don't know if it makes a big difference.
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