Post by BBQ Butcher on Dec 1, 2009 7:53:13 GMT -5
I apologize for the missing photo's. They were stored on another forum's gallery and it crashed. I'm trying to locate some of the photo's and will repost them when found. Again, my apologies
Here is a nice 12.95 lb USDA Choice Hereford Strip Loin from The Fresh Market. It had been wet aging since 10/26/09 until 11/21/09 when I DryBagged it for dry aging.
I opted to cut the loin in half so that I could age one for 2 weeks and the other for 3 weeks to taste the difference.
Sorry, no photo's of the meat in the DryBags or of the process, but I will say that it takes a little practice to get all the air out!!
As bad luck follows bad luck, I had a refrigeration problem and they were only dry aged for 10 days.
This is what one of them looked like in the bag after 10 days. Note the vacuum has been broken due to my taking the internal temp of the meat after I corrected the refrigeration fiasco.
The DryBag has been removed and you are looking at the 'skin' that has formed on the outside of the meat.
You normally would NOT need to trim the meat this close, but for safety reasons I decided to over trim the loin.
Virtually all the fat has been removed.
Five nice steaks out of this half....
And four off the Sirloin end.
The steak was seasoned ONLY with Kosher Salt and granulated garlic. It was then reverse seared (Finney Style) on the Primo Junior.
Looks pretty good from this angle
The steak was served with a simple garden salad with olive oil dressing so I could focus on the meat and not the sides.
According to my wife this was the BEST steak she had ever had!! I have to agree with her.
I'm a believer and looking forward to a nice Chairman's Reserve Rib Eye for Christmas or New Year. Hopefully no antics from the refrigerator and I'll be able to age them the full two and three weeks!
If you truly love your steaks, like I do, this DrybagSteak method will take you to the next level of tenderness and flavor.
Expensive? Depends on how you look at it. Not counting the bags I used, but taking into account my 'over trimming', each 14 oz (approx) steak only cost me a little over $7 each. Try buyiing a steak of that quality for that low of a price!!!
Here is a nice 12.95 lb USDA Choice Hereford Strip Loin from The Fresh Market. It had been wet aging since 10/26/09 until 11/21/09 when I DryBagged it for dry aging.
I opted to cut the loin in half so that I could age one for 2 weeks and the other for 3 weeks to taste the difference.
Sorry, no photo's of the meat in the DryBags or of the process, but I will say that it takes a little practice to get all the air out!!
As bad luck follows bad luck, I had a refrigeration problem and they were only dry aged for 10 days.
This is what one of them looked like in the bag after 10 days. Note the vacuum has been broken due to my taking the internal temp of the meat after I corrected the refrigeration fiasco.
The DryBag has been removed and you are looking at the 'skin' that has formed on the outside of the meat.
You normally would NOT need to trim the meat this close, but for safety reasons I decided to over trim the loin.
Virtually all the fat has been removed.
Five nice steaks out of this half....
And four off the Sirloin end.
The steak was seasoned ONLY with Kosher Salt and granulated garlic. It was then reverse seared (Finney Style) on the Primo Junior.
Looks pretty good from this angle
The steak was served with a simple garden salad with olive oil dressing so I could focus on the meat and not the sides.
According to my wife this was the BEST steak she had ever had!! I have to agree with her.
I'm a believer and looking forward to a nice Chairman's Reserve Rib Eye for Christmas or New Year. Hopefully no antics from the refrigerator and I'll be able to age them the full two and three weeks!
If you truly love your steaks, like I do, this DrybagSteak method will take you to the next level of tenderness and flavor.
Expensive? Depends on how you look at it. Not counting the bags I used, but taking into account my 'over trimming', each 14 oz (approx) steak only cost me a little over $7 each. Try buyiing a steak of that quality for that low of a price!!!
I also bet the aged Point would make some hellacious hamburger meat ;D
so I will let it wet age for another week to give it a full 8 weeks of wet aging, then cut it in half, Dry Bag each half for 2 and 3 weeks respectively.