30 to 45 day dry aged ribeye experiment - Pensacola Fishing Forum

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Old 03-08-2016, 06:31 PM   #1
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Default 30 to 45 day dry aged ribeye experiment

Stopped by Kevin at the butcher shoppe and picked up a choice ribeye roast close to 8 pds. I ordered some umai dry aging bags on the Internet. Just got home and it's basically place in bag and vacuum seal. Never tried this before so I'll keep updates on how much weight is lost weekly and the goal is 45 days. I'm doubtfull I can wait that long! Off to the beer fridge she goes!
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Old 03-08-2016, 06:32 PM   #2
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And sealed. Bag is a little harder sealing then normal vacu bags.p
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Old 03-08-2016, 06:37 PM   #3
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Wouldn't that be wet aging? Either way interested in the outcome. I dry age my backstraps for 10-14 days with a fan in a spare fridge. Excellent results.
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Old 03-08-2016, 06:44 PM   #4
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I thought so also, but allegedly these bags are coated with some magic stuff that dry ages them! Google umai dry saver bags. I wet age all my briskets for 30 days plus in their cryovac packaging. But allegedly these special bags dry age them. The after pics look dry aged but real life we will know soon. They also have charcuterie bags that make Salumi and all them fancy meats
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Old 03-08-2016, 07:02 PM   #5
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Quote:
Originally Posted by grouper22 View Post
Wouldn't that be wet aging? Either way interested in the outcome. I dry age my backstraps for 10-14 days with a fan in a spare fridge. Excellent results.
Dang I bet those are tasty backstraps! Never thought of dry aging them that long!
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Old 03-09-2016, 08:18 AM   #6
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A member on the egg head forum did a 56 day dry age on one...said they had to use the extra fridge cause of the smell... Never done it before but I can say, 56 days in the fridge, I would think you'd have to knock the mold off that joker.
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Old 03-09-2016, 03:57 PM   #7
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http://gocarnivore.com/2014/01/17/ve...g-experiments/
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Old 03-16-2016, 06:59 PM   #8
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7 days later the roast is down to 6.6 pds. It's getting hard on the outside and meat is turning dark brown. I may wind up dead trying this experiments! Haha
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Old 03-16-2016, 07:00 PM   #9
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1 more, my photo skills are terrible
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Old 03-16-2016, 08:07 PM   #10
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Halo1, I have done this many times, wait and you will not believe how good it is! I have done 30, 45 and 60...60 was by far the best!

I lot of NY restruants have dry aging rooms in there basements, packed with salt blocks and it just slowly dry ages the meat. the long the better..

You will love it! I'm going to put one in the fridge for the Fourth of July, 1 may..
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