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Post by ratpack on Jun 16, 2015 16:20:24 GMT -5
Kroger has sale this week on whole beef loins and I'm thinking about getting one. With only two of us, will last a while. Saw your info about dry aging. Never done that but might try.
What do you think is optimum time to wet age? Guessing 2-3 weeks.
If I dry age, what is optimum time for that?
If I don't dry age, should I cut at 2-3 weeks or wait longer?
I'll need to freeze most of this. Thinking I might cut into 1 1/2 inch steaks and wrap individually. What is best way to freeze? Will they keep 6 months or more in freezer?
TIA
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Post by BBQ Butcher on Jun 17, 2015 8:51:33 GMT -5
RP, are you referring to this article.......... Wet Aging vs. Dry Aging? I would suggest "wet" aging for the first time out. Any where from 4-6 weeks from date of packing will work, altho I prefer the full six weeks. Just make sure to check it every now and then for 'leaks' in the packaging....there will be some noticeable liquid loss and the packaging will become loose. If this happens, open up and process right away. I really, really don't advocate "dry" aging if you've never done it before, as there are lots of pitfalls. There is more on 'dry' and 'wet' aging in the article above. 1½" steaks are fine  The best way to freeze them is to vacuum pack them, however, if you don't have a sealer, some plastic wrap (Saran) and freezer paper or aluminum foil will work. Wrap as airtight as possible in the plastic wrap and then with the freezer wrap or the foil. They should easily keep six-eight months. MORE on WET AgingDryBag DRY Aging |
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Post by ratpack on Jun 17, 2015 11:08:51 GMT -5
Thanks. I'm much more comfortable with the wet aging at this stage. When I want to cook the frozen steaks, any preferred ways to defrost?
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Post by BBQ Butcher on Jun 17, 2015 11:45:04 GMT -5
Thanks. I'm much more comfortable with the wet aging at this stage. When I want to cook the frozen steaks, any preferred ways to defrost? Thawing in the refrigerator is the best and safest way, will take about a day for the steak. Remove the packaging and cover with plastic. Cold water thawing is quicker, but you will have to keep your attention on it. Place the steak in a plastic bag and then into cold water, few ice cubes won't hurt it, then change the cold water every 30 minutes until thawed. I do NOT recommend microwave thawing, as this will change the texture of the meat and significant loss of blood/juices. OR............ Cook Them FROZEN  |
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Post by ratpack on Jun 17, 2015 12:28:09 GMT -5
Wow!!! Never heard of that. Very interesting. How would think work on grill? Maybe sear both sides about 90 seconds at 500-550 temp then close off air flow to drop temp and monitor inside temp until desired doneness? What happens to the olive oil, salt, garlic and pepper I normally use?
Also on freezing, do you think a food saver or other vacuum system better than what he shows?
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Post by BBQ Butcher on Jun 17, 2015 12:38:18 GMT -5
The FoodSaver brand is the most popular and economical vacuum system out there and have no problem recommending it. I haven't cooked a steak that way either, but I think you should give it a shot on the grill. Season the (half) steak with your olive oil, salt, pepper, garlic and grill it as you mentioned...then let us know how it turned out |
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Post by ratpack on Jun 17, 2015 13:01:29 GMT -5
Thanks again. I now have by homework assignment. Will let you know.
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The best way to freeze them is to vacuum pack them, however, if you don't have a sealer, some plastic wrap (Saran) and freezer paper or aluminum foil will work. Wrap as airtight as possible in the plastic wrap and then with the freezer wrap or the foil. They should easily keep six-eight months.