Dry Aging Beef at Home

[magnusfide]

This process will take your grilling to a wholly different kind of steak nirvana... If the wife will let you take up that much of the fridge.
http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm

[edm3rd]

thanks, here in the South we call it cheese cloth.

[rolling_rhoda]

Cotton, very open weave.

[edm3rd]

Is kitchen gauze the same thing as cheese cloth ?

[rolling_rhoda]

We dry age roasts and prime ribs in the fridge, wrapping them I n kitchen gauze. 7-9 days make a delicious roast. For individual steaks. 4-6 hours unwrapped on a rack (over a plate) in the fridge makes a difference.

[NYCgrrl]

threedogs wrote:
Alton Brown's single steak method.

I'm loving the way AB utilised the chimney starter and bowl to make a broiler and oven! Got to try those techniques as I can see it being useful for pizza and quick dough say for bisquits.

I think as far as an aged steak it would be a fast way to remove surface moisture but won't give that nutty flavour I crave at least based on the color of the uncooked meat.

[threedogs]

Alton Brown's single steak method.

[magnusfide]

You're right about the paper towels: even the heavy duty ones may be sticking. May your Christmas be filled with love, laughter, and blessed memories.

[NYCgrrl]

magnusfide wrote:

NYCgrrl wrote:

magnusfide wrote:
This process will take your grilling to a wholly different kind of steak nirvana... If the wife will let you take up that much of the fridge.
http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm

I tried a similar process but with individual steaks. Some water loss but not much although I didn't fridge age for 21 days more like a week. I really think the whole meat cuts will work better than individual steaks so I've already purchased a 109A. Was on sale 2 weeks back and it's now in my freezer waiting for the aging process to begin for a Christmas dinner roast.

In the interest of less mess in the fridge I'd suggest you place the meat on a wire rack over a sheet pan. I used muslin for the start of the process.

Here's a link that suggests different meat cuts to use and gives lots of nerdy 'splanations of why you do what you do, LOL:

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

Oh and I also like the idea of using a mini fridge although still thinking thru if I feel like cutting a hole in the door insulation since I just changed it about 4 months back. "course it certainly would be a lot less expensive to buy more insulation than pay $35.00/lb for a Loeb roast.

Great ideas. You're going to have an outstanding Christmas meal! I've seen the pan and rack idea and plan to do that. Thought I'd try paper towels with a cotton outer towel layer. What do you think? I forgot about our mini-fridge: Herself will be smiling.

I'm thinking that paper towels will do well at the bottom of the pan to sop up excess moisture (maybe spray a lil oil for faster cleanup on the bottom of the pan?) but not as well on the meat's surface. My thinking is paper towels would be harder to remove from dry meat and it'll probably tear into small pieces.

I do hope our Christmas meal turns out well. It will probably be our last one in this residence and I'd like to leave with the best memories:). Hehehe...I'm sure Herself will be smiling. A hubby who cooks AND thinks of her needs as well as his own is a wise man indeed!

Happy cooking!

[magnusfide]

NYCgrrl wrote:

magnusfide wrote:
This process will take your grilling to a wholly different kind of steak nirvana... If the wife will let you take up that much of the fridge.
http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm

I tried a similar process but with individual steaks. Some water loss but not much although I didn't fridge age for 21 days more like a week. I really think the whole meat cuts will work better than individual steaks so I've already purchased a 109A. Was on sale 2 weeks back and it's now in my freezer waiting for the aging process to begin for a Christmas dinner roast.

In the interest of less mess in the fridge I'd suggest you place the meat on a wire rack over a sheet pan. I used muslin for the start of the process.

Here's a link that suggests different meat cuts to use and gives lots of nerdy 'splanations of why you do what you do, LOL:

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

Oh and I also like the idea of using a mini fridge although still thinking thru if I feel like cutting a hole in the door insulation since I just changed it about 4 months back. "course it certainly would be a lot less expensive to buy more insulation than pay $35.00/lb for a Loeb roast.

Great ideas. You're going to have an outstanding Christmas meal! I've seen the pan and rack idea and plan to do that. Thought I'd try paper towels with a cotton outer towel layer. What do you think? I forgot about our mini-fridge: Herself will be smiling.

[NYCgrrl]

magnusfide wrote:
This process will take your grilling to a wholly different kind of steak nirvana... If the wife will let you take up that much of the fridge.
http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm

I tried a similar process but with individual steaks. Some water loss but not much although I didn't fridge age for 21 days more like a week. I really think the whole meat cuts will work better than individual steaks so I've already purchased a 109A. Was on sale 2 weeks back and it's now in my freezer waiting for the aging process to begin for a Christmas dinner roast.

In the interest of less mess in the fridge I'd suggest you place the meat on a wire rack over a sheet pan. I used muslin for the start of the process.

Here's a link that suggests different meat cuts to use and gives lots of nerdy 'splanations of why you do what you do, LOL:

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html




Oh and I also like the idea of using a mini fridge although still thinking thru if I feel like cutting a hole in the door insulation since I just changed it about 4 months back. "course it certainly would be a lot less expensive to buy more insulation than pay $35.00/lb for a Loeb roast.

[Tin-bender]

This is how all beef was aged (usually in halves or quarters) back in
the days before "Cryovac". The Cryovac process has accomplished two things very well; it allows the processor or jobber to hold the product much longer without darkening from air exposure and allows the consumer to pay beef prices for water weight.

As a teenager working in the butcher shop a Sirloin was always kept laying on the top shelf in the walk-in for family use. When steaks were wanted we pulled it down cut the steaks to desired thickness then trimmed off the green edges. Steaks with fantastic flavor and cutable with a fork.
Tinbender