Dry ageing beef.

Discussion in 'Food & Wine' started by HereWeGoAgain, Jan 11, 2019.

  1. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    Welp,I've decided to dive in on the process.
    After much reading and research I've found it really isn't that difficult just time consuming.
    My final decision will be made after dinner tomorrow.
    The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
    Yeah they look nasty before trimming....
    [​IMG]
    But after trimming?
    Oh yeah!!!!
    [​IMG]

    They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
    Can't wait to test the boundaries!!!!

    This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



    Here's to new food adventures!!!!
     
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  2. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    For some reason the after trim pic didnt take.
    But here we go...
    [​IMG]
    The meat is a bit darker and more firm when pressed.
     
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  3. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    A five hundred buck refrig,a desk fan,some Himalayan salt a few glass casserole dishes and some meat racks and you're good to go.
    Oh...and a thermometer.
     
  4. Moonglow
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    In the 1970's we left them in wax boxes for thirty days...
     
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  5. HereWeGoAgain
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    HereWeGoAgain Diamond Member

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    Refrigerated?
     
  6. Moonglow
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    yes...it was at the expensive joints where when waiting tables you wire an Eaton jacket. Prime rib was really popular then also.
     
  7. HereWeGoAgain
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    Like from Brooks Brothers?
     
  8. Ringel05
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    Ringel05 Diamond Member

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    Soooo, you like mummified foods....... Whatever floats yer boat.......
     
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    This was forty years ago when I worked at the Skirvin Plaza in OKC..
     
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    It's like a smokehouse just not as smokey.
     
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