HI Guys and Gals. Those aficionados that first saw my posts about dry aged beef are cordially invited as well as all other cooking proponents.

Here are links to "do it yourself" at home;

https://www.google.com/search?sourc...30.0.0.1.5175702...........0.puwlG5M6Oec

Today I went to my specialty market and purchased
boneless prime rib steaks. I loaded a 1 gallon Zip Lock bag with salt and then wrapped the steaks in paper towels and used the plastic tray that came with the steaks to separate the salt.


https://www.google.com/search?sourc...30.0.0.1.5175702...........0.puwlG5M6Oec

The salt is supposed to absorb moisture and kill bacteria. It was Alton Browns idea to wrap the meat in paper towels to absorb moisture.

This experiment is supposed to last from 25 days to 6 weeks.

Honest Injun, I previously purchased the specialists own 25 day dry aged prime rib and I wasn't that impressed. However, Don't thinks that I dis-appreciate. My Son thinks that 25 day aged is the best on plant earth.

You're trying to dry age individual steaks?

Mike

Yes.

A whole side of ribs is too much for me.

I put a lot of salt in a zip lock bag. Then I separated the steaks from it using a plastic "tray" that came with the meat packaging. Wrapped the steaks in paper towels. This morning the towels were soaked and the steaks had darkened and looked dryer.

I'll change the towels again for a couple of days then vacuum seal the package and keep it in the frig. The articles I read, links posted above, say it is do-able. The mere presence of salt is supposed to absorb moisture. I'll watch for mold and make decisions along the way.

As I posted elsewhere, burying meat in salt prevents spoiling and preserves it indefinitely. In Italy it is common to air dry hams for 3 years.

Here's an interesting one many probably have never heard of. Jamon Iberico de Bellota.

https://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9rico

It's Spanish Iberian pigs fed acorns. And other feed which determines the classification. It dates back to the 13th century. The pigs are descendants of wild boars.

The specialty shop where I buy had it priced at $160 per pound. I bought some at Christmas time and the whole family raved about it. No salt taste at all! There is a special way you eat it accompanied by certain little sides. Sliced paper/wafer thin, with fresh garlic, fresh Mozzarella, toast from home made or bakery bread or baguettes, fresh basil, extra virgin olive oil - at room temperature. No cooking.


http://blog.ibericoclub.com/

Here's another way.

https://www.youtube.com/watch?v=skvAL-42U1o

Later I went back and the store had jumped the price to $200 per pound !!!!

Good luck, but I just don't see how you will end up with a good product due to all of the exposed surfaces on such small pieces of meat. I don't know how thick your steaks are, but I have to imagine they will be at least half the thickness when you are done trimming. Really interested to see photos of the outcome.

I think sometime back you said you had a lot of kitchen gadgets. Do you have a food saver? If so age a whole primal, cut them into steaks and freeze them. You'll be set for a good while. I do 2-3 ribeye primal roasts a year and that more than covers my wife and I, and any guests we have.

Mike

Mike:

Absolutely well taken advice. I too fretted about crust, trimming, loss. Best I can say is that I will keep a watchful eye and alter procedure as required.

I think I will go for 25 days, not 6 weeks. But we will see. My son just goes Ga Ga over dry aged on the grill. I'm thinking about gifting him a small, home, commercial unit at Xmas or B-day. But we will see. I'll ask him first about interest.

Yes I do have a food saver. I'll mull over your suggestion. Maybe share with family.

If you are so inclined I will definitely like to hear your procedures for the prime rib roasts that you produce.


Bill

I use the Umai bags that are featured in this video. The only change I make is that I go 45 days instead of 35. Here is a link to one I posted last Spring. Dry aged ribeye.

Mike

Ya really can't do it that way.


I do entire Rib Eyes in the cooler on a rack simply covered with dry bar towels. I've gone 45 days and 28 days. I really don't see much difference except for the loss. You've got to trim all the jerky off.

I've aged them "Wet" in the cryovac for up to 4 months. They get funky as well. Some trimming is necessary.












Each method yields a tender steak. Flavor differs between the two.


After aging steaks both ways, I don't think it's worth the time or the loss. I think I'll just be buying whole PRIME loins, cut them fresh and prepare. I think it's worth the extra cost. Aging them increases cost from the loss in trim and dehydration....

Nice kitchen and obviously commercial. Maybe a school or firehouse?? When I build my house next year the kitchen will be totally commercial.

I wanna' be able to bring in a 190 degree hose and just spray everything down when done. Open drains and all.

And screw cabinets. Total galley design. 100% stainless!!

Bowhnur/ remuglia conjointly:

Thanks kind friends;

I did find the post googling on the internet previously. I just didn't realize it was Bowhunr.

Today I made some changes:

I separated the two steaks. Tossed out all salt and the ziplock which had moisture droplets, on the premise that the salt had maybe absorbed moisture already. Bought new salt. It's cheap as dirt. 54 cents for a canister of a couple cups.

I renewed one steak in a ziplock with salt, separated and wrapped in a paper tower. I loaded a vacuum bag with salt and placed the other steak in - wrapped in a paper towel and vacuumed it. Both into the fridge.

I'll keep tabs on all and post photo's at the end.

_I really appreciate the help and guidance.

_______________________________________

On the matter of Jamon Iberico de Bellota:

I stopped in at the specialty store today and they had it
priced 1/4 pound - $49.99. x 4 for a pound. Circa $200. I found it cheaper on the internet but still one whole ham priced at over $700 !!!!!!!!!!!!!!

It is touted as the worlds best. The translation is Jamon - ham; Iberico, Iberian *( That's the Iberian peninsula geographically occupied by Spain and Portugal. Bellota is acorn. Thus Iberian Acorn Ham.

The descendants of wild boars free range in oak planted areas/ranges and feed on the acorns. The hams are aged 3 years salt cured.

The Jamon Iberico de Bellota that I bought didn't have any trace/taste of objectionable saltiness at all. I have not a clue as to why not. But I'm not privy to their secret, proprietary recipes/procedures.

What I hope to accomplish is trying to dry age beef steaks using salt as a mold/bacteria killer without polluting the meat with excessive salt flavor. Thus eliminating wasteful trim.

Interim feed back:

I checked the steaks today, again, and they look really good. No signs yet of mold or crust or spoilage. That's 11 days in to the 25 day experiment.

http://i.imgur.com/w1S9CAO.jpg

Checked this morning and the steak in the ziplock bag had an unappetizing odor. Seemed a little mushy too. No indication of mold or crust at all. So I'm terminating the experiment at day 14.

I'll cook one and see how it is but if it tastes like it smells it will be inedible.

Just the mere presence of salt in the bag doesn't seem to be adequate to kill off bacteria. Apparently the meat has to be completely enveloped.

I think this is the end of dry aged beef for me. Just too much time and trouble with very dubious results. Even if the steak proves to be edible - still done.

I'll stay with fresh meat, not even aged 5 days - which I understand doesn't do anything anyway.

Given the surface to volume ratio of individual steaks vs. the way they're usually aged you were doomed from the start.

I'm not surprised. Pretty much went the way I thought it would. I'd think twice before eating them.

Mike

Friends:

Upon reflection I trashed them. Just not worth it.

Things I learned:

* Beef can be kept in the frig upto about 9-10 days.

* It doesn't age materially or beneficially so eating soon or late doesn't make much difference.

I asked my son if he wanted one of those little home dry ageing units and he said absolutely NO.

He frequents a special restaurant that is renown for it's steaks. Been in business forever. Peter Lugers. Best stakes on the planet.

https://peterluger.com/

The place he frequents for dry aged is Fairway. At $29 per pound he doesn't buy there very much.

https://www.fairwaymarket.com/

It's high end and expensive. Lots of exotic things, many imports from Europe that can't be found elsewhere. Fantastic selection of cheeses too as well as many other foodstuffs.

Well it's not for everyone, but you shouldn't give up so easily. You just need to use a primal cut, age it the correct way, trim, cut, vacuum pack and eat as you please. You don't even have to use the Umai bags. Since I don't have a fridge to dedicate to dry aging I choose to so the meat doesn't pick up other odors or tastes.

To your points.

"* Beef can be kept in the frig upto about 9-10 days." The way you did it, I agree.

"* It doesn't age materially or beneficially so eating soon or late doesn't make much difference." Do a primal rcamuglia's or my way, and then get back to me.

I enjoy doing it and it saves you a bunch of money in the long run.

Mike

I found the cheapest way... took my buddy fishing last Friday he works for Wegmans.I won't accept any money from him for gas so he showed up with a cooler with a 9 lb pork butt and 8 dry aged ribeyes!

But hey now!!! While a little costly you definitely get an A+ for effort and I'm certain a lot of folks here appreciate the lessons learned that you shared Bill.

Let's keep this going because it's good stuff!!

A big thanks from me for sure!!

David

David is absolutely right. It's not always easy to learn from others mistakes, but it can save you some coin.

If everything I or the other regulars ever tried was easy, this place would be boring.