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Post by will1970 on Jul 21, 2011 6:55:30 GMT -5
I am new to dry aging. Just ordered the dry bag starter kit. I understand the process and final results, but have two questions. Do you need to wet age before dry aging? I have heard people say they wet age first. Second, how long is too long for dry aging? I see from most there is a range of 10 to 28 days. Thanks in advance....
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Post by BBQ Butcher on Jul 21, 2011 7:22:26 GMT -5
I am new to dry aging. Just ordered the dry bag starter kit. I understand the process and final results, but have two questions. Do you need to wet age before dry aging? I have heard people say they wet age first. Second, how long is too long for dry aging? I see from most there is a range of 10 to 28 days. Thanks in advance.... Wet aging is NOT necessary, but I think it adds to the flavor and tenderness. Personally, think any thing over 28 days is TOO long. I normally go from 14 -21 days. After that, the flavor gets a little too "beefy" for my taste. |
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Post by will1970 on Jul 21, 2011 9:57:48 GMT -5
Thanks, that's what I figured.
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Post by BBQ Butcher on Jul 21, 2011 10:51:52 GMT -5
Thanks, that's what I figured. Some folks only do 10 days  If you get a whole Strip or Rib Eye, cut it half and Dry Bag them separate and play with the length of time until you find what suites you. |
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Post by BBQ Butcher on Sept 27, 2015 9:34:35 GMT -5
This will be wet aged from September 12, 2015 for 6 weeks and then attempt a full 3 week dry age   To be continued......... |
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Post by BBQ Butcher on Nov 2, 2015 12:04:10 GMT -5
After 6 weeks of wet aging  Not even an odor...I'm impressed  Here we are after one week of dry bag aging. Hope to give it two more weeks   |
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Post by BBQ Butcher on Nov 7, 2015 13:15:00 GMT -5
End of week #2 dry bag aging..........one more week  |
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Post by BBQ Butcher on Nov 15, 2015 12:44:16 GMT -5
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Post by BBQ Butcher on Nov 15, 2015 18:59:13 GMT -5
OMG  Sous-vide at 132° for four hours (didn't need this long but an emergency came up), seared in a hot pan and then hit with some Himalayan Pink Salt  Served with a loaded baked potato  This literally melted in your mouth and the beef flavor was outstanding |
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Post by gracoman on Nov 15, 2015 20:01:41 GMT -5
I've been waiting for this. I wasn't disappointed.
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Post by BBQ Butcher on Dec 12, 2015 10:27:17 GMT -5
And again A NY Strip aged nine weeks (6 wet, 3 dry) in a 131° water bath for four hours then seared in a cast iron skillet. NO seasoning until served and then it was hit with just some Himalayan Pink Salt  |
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Sous-vide at 132° for four hours (didn't need this long but an emergency came up), seared in a hot pan and then hit with some Himalayan Pink Salt
