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Poor Mans Dry Aging and Finishing with Poor Mans Sous Vide
Posted on 1/13/17 at 3:03 pm
Posted on 1/13/17 at 3:03 pm
So I have a 7 bone USDA Choice Ribeye in an Umai dry steak bag right now at about 30 days. I was planning on taking it to 60 days in the Umai and then cutting two steaks and smoking the rest of the roast.
Ive been watching sous vide videos where people just use a normal cooler and no fancy equipment. Would this technique go well with a dry aged steak? Does anyone have any experience?
Ive been watching sous vide videos where people just use a normal cooler and no fancy equipment. Would this technique go well with a dry aged steak? Does anyone have any experience?
4
Posted on 1/13/17 at 3:22 pm to OleWarSkuleAlum
If you post your address, ill bring my anova setup over and try it out with ya!
Posted on 1/13/17 at 3:23 pm to OleWarSkuleAlum
quote:
Poor Mans Dry Aging
you sir, know nothing about poor man dry aging
Posted on 1/13/17 at 3:29 pm to Jibbajabba
quote:
If you post your address, ill bring my anova setup over and try it out with ya!
You near Round Rock, TX?
Posted on 1/13/17 at 3:46 pm to CAD703X
quote:
you sir, know nothing about poor man dry aging
quote:
CAD703X
Posted on 1/13/17 at 4:44 pm to OleWarSkuleAlum
If you're going to go through the trouble of two months aging, get a proper circulator. Precise temperature control is the whole point of sous vide, and if you're just dumping hot water into an ice chest with a thermometer, you're defeating the purpose.
If you're not going to get a circulator that can properly hold your target temp for the entire cook time, I'd just go ahead and grill them as you normally would.
Also, CAD.
If you're not going to get a circulator that can properly hold your target temp for the entire cook time, I'd just go ahead and grill them as you normally would.
Also, CAD.
This post was edited on 1/13/17 at 4:45 pm
Posted on 1/13/17 at 5:00 pm to CAD703X
Posted on 1/13/17 at 5:06 pm to tetu
why do y'all hang on to those images
Posted on 1/13/17 at 9:07 pm to OleWarSkuleAlum
quote:
and smoking the rest of the roast.
I do not recommend. I highly discourage.
Posted on 1/14/17 at 7:27 am to Fratigerguy
quote:
I do not recommend. I highly discourage.
Why? Is it way too funky tasting with the smoke?
Posted on 1/14/17 at 8:34 am to OleWarSkuleAlum
quote:
Why? Is it way too funky tasting with the smoke?
I did one for Christmas. Just wasn't what I thought it would be. But that was just my experience. Yours may differ. I made a thread on it.
LINK
This post was edited on 1/14/17 at 8:36 am
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