Quantcast
anyone dry aging beef at home? - Page 4 - Beyond.ca - Car Forums
Page 4 of 5 FirstFirst ... 3 4 5 LastLast
Results 61 to 80 of 87

Thread: anyone dry aging beef at home?

  1. #61
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    Quote Originally Posted by speedog View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Dry aging some refreshments as well it would appear, not sure they'll taste any meatier though.
    It helps to prevent larger temperature swings... Thereby reducing the number of compressor cycles. Not sure how well it works but I'm always up for nothing more beer

  2. #62
    Join Date
    Mar 2007
    Location
    Calgary
    Posts
    89
    Rep Power
    0

    Default

    .
    Last edited by Amysicle; 12-06-2019 at 08:39 PM.

  3. #63
    Join Date
    Jun 2002
    Location
    Calgary, AB
    Posts
    1,840
    Rep Power
    20

    Default

    I'm curious to see what kind of stuff is growing on these chunks of meat now. Where's the update?

  4. #64
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    Quote Originally Posted by roopi View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I'm curious to see what kind of stuff is growing on these chunks of meat now. Where's the update?
    IMG_20190630_115957.jpg
    IMG_20190630_115533.jpg
    IMG_20190630_122628.jpg
    IMG_20190630_140001.jpg
    IMG_20190630_145621.jpg

  5. #65
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

  6. #66
    Join Date
    Jan 2019
    Location
    Calgmonton/AB
    Posts
    420
    Rep Power
    0

    Default

    Asparagus?! I can smell your piss from here!

    So, did you cut enough rot of that they were delicious? They can be horrible if that's not done properly.

  7. #67
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    Quote Originally Posted by ThePenIsMightier View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Asparagus?! I can smell your piss from here!

    So, did you cut enough rot of that they were delicious? They can be horrible if that's not done properly.
    I like asparagus...but the piss stink is no bueno.

    The steaks are amazing. I did cut almost all of the pellicle off. Anything crusty or fuzzy. On the other hand, my meat fridge is much more tightly controlled than even commercial fridges, so that might help.

  8. #68
    Join Date
    Apr 2006
    Location
    Cowtown
    My Ride
    10' 4Runner SR5
    Posts
    6,028
    Rep Power
    25

    Default

    Be right over....
    Follow me on Instagram and Facebook!

  9. #69
    Join Date
    May 2007
    Location
    Calgary
    My Ride
    has a stick axle
    Posts
    1,700
    Rep Power
    14

    Default

    How was it? Steaks look perfectly cooked!

    You should have purchased a control steak for a nice A / B comparison.
    Originally posted by lint
    Who the f*ck cares what brand of protein a weak ass sissy takes? Or what exercises a weak ass sissy does?
    Originally posted by slinkie
    to each haters of "milk" your eating like a b!tch so ur gonna stay a b!tch. eat some cow eat some pizza eat cow in pasta cow in bread cow with cheese drink cow. look at cows there big eat them and ull be to. u are what u eat u wanna eat chicked ull stay being a chicken. u wanna eat string cheese ur gonna be a string cheese. u wanna eat fruit ur ganna be a fruit. Enjoy life.

  10. #70
    Join Date
    Apr 2004
    Location
    Calgary
    My Ride
    2013 Q5
    Posts
    1,732
    Rep Power
    19

    Default

    They look really good, well done.

    So was that 5.77 kg before, then 3.57 kg after trimming the outside rot and some of the fat cap off?

  11. #71
    Join Date
    May 2002
    Location
    Calgary
    Posts
    1,098
    Rep Power
    19

    Default

    Quote Originally Posted by Buster View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Beautifully cooked. Was this using the Otto Wilde? Review?
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

  12. #72
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    Quote Originally Posted by sabad66 View Post
    This quote is hidden because you are ignoring this member. Show Quote
    They look really good, well done.

    So was that 5.77 kg before, then 3.57 kg after trimming the outside rot and some of the fat cap off?
    They are all different peices of meat, so the weights aren't really a good direct comparison. I figure the loss from trimming is 20-30%. Something like that.

    There actually isn't a lot of "rot". The dark pellicle on the outside is more like beef jerky than it is meat that has gone bad. There sometimes is some white fluffy stuff, which I wouldn't want to eat...but it's not really spoiled any more than a salami with similar growth.

    - - - Updated - - -

    Quote Originally Posted by Strider View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Beautifully cooked. Was this using the Otto Wilde? Review?
    Yes. Sous Vide at 126 for about an hour, then in the overhead broiler for 2 minutes a side. I ended up getting a Northfire broiler, because Otto wilde doesnt ship to Canada. But I think in hindsigth I would have gotten an Otto as the NF build quality is shit. OVerall tho OHB is my favorite way to sear a steak.

  13. #73
    Join Date
    Oct 2009
    Location
    Calgary
    My Ride
    rally pig
    Posts
    2,342
    Rep Power
    13

    Default

    this is one of the coolest projects I've seen on beyond in a while

    do you lease some square footage for other peoples meat in there or can we buy some pieces off you

  14. #74
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    Quote Originally Posted by taemo View Post
    This quote is hidden because you are ignoring this member. Show Quote
    this is one of the coolest projects I've seen on beyond in a while

    do you lease some square footage for other peoples meat in there or can we buy some pieces off you
    Thanks man. I haven't figured out a good way to open up the option to people yet. Part of that is its responsibility and I'm too lazy for that. But I'll let you know.

  15. #75
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    I've got a decent amount of beef in there right now, actually. Although I had to re-arrange it tonight because I have a side of wagyu beef coming on thursday!


    IMG_20190917_204155.jpg


    IMG_20190917_204145.jpg

  16. #76
    Join Date
    Jul 2010
    Location
    Not the NE
    My Ride
    ‘Berta Special
    Posts
    4,539
    Rep Power
    21

    Default

    Spending the Mclaren fund on beef? Haha
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  17. #77
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    Quote Originally Posted by killramos View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Spending the Mclaren fund on beef? Haha
    mclaren is on hold until i get some real-world impressions of the C8

  18. #78
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    IMG_20190918_194135_1.jpg

    Well, the wagyu arrived.

    This is just the bits that I plan to age.

  19. #79
    Join Date
    Jun 2009
    Location
    N/A
    Posts
    2,742
    Rep Power
    16

    Default

    Curious as we bought quarters in the past, what does a side of Wagyu run? Twice as much as a regular side?

  20. #80
    Join Date
    Oct 2003
    Location
    Calgary
    My Ride
    GLA
    Posts
    1,817
    Rep Power
    25

    Default

    Quote Originally Posted by speedog View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Curious as we bought quarters in the past, what does a side of Wagyu run? Twice as much as a regular side?
    What did you pay including the butchering costs?

Page 4 of 5 FirstFirst ... 3 4 5 LastLast

Similar Threads

  1. Dry Aged Beef

    By ercchry in forum Food and Dining
    Replies: 8
    Latest Threads: 04-14-2012, 08:13 PM
  2. PSYC 353 Psychology of Aging

    By Street_Soldier in forum Campus Chat
    Replies: 2
    Latest Threads: 02-25-2008, 11:16 AM
  3. Eight Years of Aging on Video

    By D'z Nutz in forum Misc. Gallery
    Replies: 14
    Latest Threads: 01-04-2008, 02:13 AM
  4. Anyone try aging software???

    By 2BLUE in forum Health and Fitness
    Replies: 2
    Latest Threads: 12-08-2007, 07:03 PM
  5. aging :(

    By Evolize in forum General
    Replies: 69
    Latest Threads: 06-16-2007, 08:05 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •