any dry age their own steaks?

HomerSimpson

ordered some bags, going to try it out

http://www.drybagsteak.com/

Split Shot

Get back with us after you try it.

dusky203

Done it many times! All I can say is it will be the best steak you have ever ate!

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pointerDixie214

I just don't have the intestinal fortitude to try that. Seems like it could go VERY wrong...

Good luck though

nuclearfishn

I will let me sit in the fridge for a week sometimes, but thats about it.

HomerSimpson

dusky203 wrote: »

Done it many times! All I can say is it will be the best steak you have ever ate!

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do you use the bags? how risky is it?

publichunter

I age venison for up to 4 weeks before I butcher. Quarter sections placed in heavy trash bags and kept on ice or in the fridge if I have the space. No comparison to venison that is taken to a processor immediately after harvest. I guess that would fall under the "wet" aging process, but either way, aged meat is much better in my opinion.

dusky203

I use only the bags and it is not riskey at all. Once it is in the bag you vacuum seal it, place in fridge for 28 days. THen you shave off the hard outter shell and cut into steaks.....lemme see if have have any pix,,,,

HomerSimpson

It kind of goes against what we have determined today to be proper meat handeling/storage principles. But at the same time, i've been looking into curing and ageing meats........I think today's mindset may have gone overboard.

mjn

Did a few years ago with out the bags, it was a hassle but great results.

Walked a friend through it with the bag, really nothing to walk through it was so easy. Results were even better. Used a potato peeler to scrape off the outside casing.

Anyone worried about the risk probably shouldn't do it. And I also suggest never peeking into a Steak houses aging room. Like its like, Oh my god, its like so gross and stuff.

publichunter

I don't eat much beef, just an occasional burger out somewhere, but I really want to dry age my venison-hide on, hanging in a cooler. The way I have to do it now because I don't have a walk-in is ok, but the meat sits in it's own blood and while the meat smells fine, the blood starts to stink. It helps if you change the bags out once a week and dry the sections but I'd much rather do a traditional dry age. I age my ducks as well, but havn't found it neccesary for turkeys and I seldom shoot pigs but I think I've read pork shouldn't be aged other than "cured".

Go Mongo

I have yet to do it, but just a few weeks ago my neighbor (a former chef) walked me though it. If I recall he aged it about 40 days.
Best steak I ever ate.

dusky203

It will look nasty when you take it out of the bag but the second you trim it and cut into steaks your mouth will water. The meat takes on a mahagony color...I looked for pix but I can not find them.....

century7

I believe this topic was in the cooking section earlier in the year. Well i have talked about trying it i never have gotten the motivation to yet. Of all the steakhouses i have been to i find the ones that dry age taste the best. I too also find letting a steak sit in the fridge a few days even makes it taste better.

HomerSimpson

publichunter wrote: »

I seldom shoot pigs but I think I've read pork shouldn't be aged other than "cured".

i've been trying to wrap my head around curing pork. I don't think dry aging is the same thing as perserving (curing) although I think the principles overlap. Curing is basically getting the moisture out of the meat. From my understanding,history has had it that pigs were typically butchered in the winter time, put in a smoke house, and cold smoked for days to cure it. The smoke penetrated the meat and rid it of moisture. Salt packing does this as well. You typically see the smoke houses covered in snow, thats because you have to keep the meat cold to keep the nasties from growing. I remember the old folks telling my in the 30's or so the winters got to warm they couldn't butcher hogs. I'm wanting to convert an old deep freezer into a cold smoker, regulate the temp to just above freezing and pipe in the smoke. Want to try curing hams that way.

it goes something like this:
cold smoke, chamber temp below 70 degrees or so. meat doesn't cook, smoke penetrates through out
hot smoke, chamber above 180, meat cooks, smoke only penetrates the outer layer of meat

70-180 degrees is the range the nasties grow in so you avoid it.

got ants?

We used to do it when I worked at Burt and Jacks. Not on the regular menu, but a few high end regulars would ask for it. We used prime cuts of sirloin, usually about 30 oz center cut, and final trim down yeilded a 15 oz steak that would melt in your mouth. We also charged like $70 for that as well (back in 80's dollars).

My favorite hands down, is a black and blue filet. We'd semi-freeze the steak, dip in in clarified butter, and sear it on a super hot flat top.

I miss steak........

HomerSimpson

dusky203 wrote: »

It will look nasty when you take it out of the bag but the second you trim it and cut into steaks your mouth will water. The meat takes on a mahagony color...I looked for pix but I can not find them.....

i'm going to try using em as christmas presents. I'm assuming if I do it wrong, after I trim the outside layer off it will have a spoiled smell???? hope I don't kill the family off.

century7

Go Mongo wrote: »

I have yet to do it, but just a few weeks ago my neighbor (a former chef) walked me though it. If I recall he aged it about 40 days.
Best steak I ever ate.

GM- Probably one of the best steakhouse i have been to is not far from you. Not sure if you have heard of it or been there but they dry age the meets and I find it better then most of the other top end steakhouses i have had.


http://www.peterssteakhouse.com/about.html

dusky203

It will have a musky smell when you unwrap it, but once trimmed it will look and smell great. I really wish i had the before and after pictures so you can see what I am talking about.

Go Mongo

century7 wrote: »

GM- Probably one of the best steakhouse i have been to is not far from you. Not sure if you have heard of it or been there but they dry age the meets and I find it better then most of the other top end steakhouses i have had.


http://www.peterssteakhouse.com/about.html

Thanks for the link. I have not been there, but we have an anniversary soon after the holidays, and that might be just the place.

Capt'n. Chumbucket

HomerSimpson wrote: »

i've been trying to wrap my head around curing pork. I don't think dry aging is the same thing as perserving (curing) although I think the principles overlap. Curing is basically getting the moisture out of the meat. From my understanding,history has had it that pigs were typically butchered in the winter time, put in a smoke house, and cold smoked for days to cure it. The smoke penetrated the meat and rid it of moisture. Salt packing does this as well. You typically see the smoke houses covered in snow, thats because you have to keep the meat cold to keep the nasties from growing. I remember the old folks telling my in the 30's or so the winters got to warm they couldn't butcher hogs. I'm wanting to convert an old deep freezer into a cold smoker, regulate the temp to just above freezing and pipe in the smoke. Want to try curing hams that way.

it goes something like this:
cold smoke, chamber temp below 70 degrees or so. meat doesn't cook, smoke penetrates through out
hot smoke, chamber above 180, meat cooks, smoke only penetrates the outer layer of meat

70-180 degrees is the range the nasties grow in so you avoid it.

FWIW you may wish to read this (in it's entirety) prior to embarking on your pork curing adventures.
http://www.wedlinydomowe.com/about
BTW This would be a great place to start a kitchen forum.

Baits Out

century7 wrote: »

GM- Probably one of the best steakhouse i have been to is not far from you. Not sure if you have heard of it or been there but they dry age the meets and I find it better then most of the other top end steakhouses i have had.


http://www.peterssteakhouse.com/about.html

Sounds good. Have a wedding anniversary coming up next month.

HomerSimpson

Capt'n. Chumbucket wrote: »

FWIW you may wish to read this (in it's entirety) prior to embarking on your pork curing adventures.
http://www.wedlinydomowe.com/about
BTW This would be a great place to start a kitchen forum.

thanks

I ordered this book a while back. I remember it being called the bible of smoking at the time

http://www.amazon.com/gp/product/0982426704/ref=oh_details_o01_s00_i00

century7

I do not like this pressure that you are picking a restaurnt based on my recomendations. If by some chance you do not like it i do not want to be held accountable....:)

Go Mongo

century7 wrote: »

I do not like this pressure that you are picking a restaurnt based on my recomendations. If by some chance you do not like it i do not want to be held accountable....:)

Too late.:)

captinmitch

Just did a whole ribeye for Thanksgiving. Sent the family out shopping when I pulled it out and trimmed it. :grin

When you seal it in a bag, that's technically wet aging. You don't lose a bunch of weight like you do with dry aging. Dry aged beef will lose between 20-35 percent of it's weight from moisture loss.

mjn

The bag(in this product) is porous and lets moister escape. Usually when a bag is used it is wet aging, but in this case its actually dry aging.

Popeye

Hows it taste?

Can you still taste all the hormones?

Or does the rotton taste go away?

hooknline

HomerSimpson wrote: »

i've been trying to wrap my head around curing pork. I don't think dry aging is the same thing as perserving (curing) although I think the principles overlap. Curing is basically getting the moisture out of the meat. From my understanding,history has had it that pigs were typically butchered in the winter time, put in a smoke house, and cold smoked for days to cure it. The smoke penetrated the meat and rid it of moisture. Salt packing does this as well. You typically see the smoke houses covered in snow, thats because you have to keep the meat cold to keep the nasties from growing. I remember the old folks telling my in the 30's or so the winters got to warm they couldn't butcher hogs. I'm wanting to convert an old deep freezer into a cold smoker, regulate the temp to just above freezing and pipe in the smoke. Want to try curing hams that way.

it goes something like this:
cold smoke, chamber temp below 70 degrees or so. meat doesn't cook, smoke penetrates through out
hot smoke, chamber above 180, meat cooks, smoke only penetrates the outer layer of meat

70-180 degrees is the range the nasties grow in so you avoid it.

Do you're self a favor. Go to the Morton salt website, order a bag of the sugar cure, and their book. Worth every penny. You have to be really careful curing out pork. Botulism sets in pretty easy. And while it most likely won't kill an adult it will most likely kill a young kid. We've cured out frsh hams, pork bellies for bacon, Boston butts, and done out fair share of corned beef. It's a learned skill, and if you're going to do it, it has to be done right.
As for the cold smoking, build a smokehouse, use a propane burner and cast iron pot. Fill pot with wood shavings and sawdust from your choice of smoke woods. You can keep the temp really low and get all the smoke you want that way.

Bodine

My garage fridge is kept at 34 degrees.
Currently in residence,,,,,,,,One NY strip loin, two venison hams, 2 backstraps, one 7 rib prime rib roast.
None will be eaten until they have 4 weeks aging, been doing it for years.
No silly bags, just elevate so the meat does not sit in the blood.
You lose weight to moisture loss, you lose volume to trimming.
What you gain in flavor and tenderness out weighs your losses.

captinmitch

mjn wrote: »

The bag(in this product) is porous and lets moister escape. Usually when a bag is used it is wet aging, but in this case its actually dry aging.

Ah, that I did not know. In that case, why not just use cheesecloth for a fraction of the price? It's what I use when I make duck prosciutto.