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Thread: anyone dry aging beef at home?

  1. #41
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    What times din din

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    Quote Originally Posted by BavarianBeast View Post
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    What times din din
    Middle of June at the earliest. Ha

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    Humidity seems high. I thought you want it under 85%, or preferably under 80%.

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    Quote Originally Posted by googe View Post
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    Humidity seems high. I thought you want it under 85%, or preferably under 80%.
    it's a bit higher than i would like...but not that much. Lots of fresh meat has been going in, so that bumps the humidity.

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    Maybe Im just picky, but that marbling doesnt look all that great for the new roasts. If you are going to all this effort why not buy Prime with excellent marbling from somewhere like Master Meats? (which also come aged min 30 days from the start) They will also do custom cuts..

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    While experimenting, why not be less picky about cuts?

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    Quote Originally Posted by R-Audi View Post
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    Maybe Im just picky, but that marbling doesnt look all that great for the new roasts. If you are going to all this effort why not buy Prime with excellent marbling from somewhere like Master Meats? (which also come aged min 30 days from the start) They will also do custom cuts..
    The two new ones don't seem to have impressive marbling overall. It's from Red Deer Lake Meats, and you don't really get to pick the roasts, they just break down an animal and give it to you. If I was limited on room in the fridge, I would probably be much more picky about this stuff. I may pick up a prime roast at some point.

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    Ive found Master meats quite competitive in terms of prices, but generally way better quality.

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    Is this simply never done by dry aging individual steaks? Wouldn't that yield results much faster even though one would have to face way more rot off of each unit?

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    In terms of buying meat, would olds college be an option? I know they have their own retail store that folks can buy cuts of meat but they might sell what you are looking for.

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    Quote Originally Posted by ThePenIsMightier View Post
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    Is this simply never done by dry aging individual steaks? Wouldn't that yield results much faster even though one would have to face way more rot off of each unit?
    ya, you would see such a low yield, it wouldn't likely be worth the effort.

    But the dry aging isn't just about drying, its about enzymatic action making the meat more tender, and also creating the "cheesy" flavours in the meat. A steak couldn't age for long enough to get the other benefits.

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    If you ever want to sell any to recoup costs you just let me know!

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    A couple of adjustments to the inkbird and the temperature is pegged at 37 and humidity is bouncing slowly between 80 and 85. Basically perfect dry aging conditions. Sweet.

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    Quote Originally Posted by dirtsniffer View Post
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    If you ever want to sell any to recoup costs you just let me know!
    haha, will do.

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    Awesome.
    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.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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  16. #56
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    man do those ever look unappetizing lol. (yes i know the good stuff will be underneath all the gross shit)

    how long until they are done and you can cut into them?

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    Quote Originally Posted by sabad66 View Post
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    man do those ever look unappetizing lol. (yes i know the good stuff will be underneath all the gross shit)

    how long until they are done and you can cut into them?
    Another couple of weeks on the strips, I think (go to 35-40 days?)

    Going to go to at least 45 on the rib roasts.

    Not sure on the chuck yet. I need to make a grinding plan for it and the sirloin to make burgers. But I've been reading a ton about how much you can do with a chuck if you are willing to break it down into smaller components rather than just grinding the whole thing. I want to at least get some Denvers out of it, since you can't really buy those.




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    Also: you're right, they don't look appetizing. Although once you realize what they are about, that funked up black appearance looks delicious. Maybe it's like looking at mushrooms and seeing them look good.

    But it's a good thing you don't get smell-o-vision. It's not a bad smell, but it's definitely a "beefy funk" smell that's not subtle.

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    I just had an $89 steak last night that was dry aged 69 days. So very yummy. $1000 tab, lol. (Not mine) Probably average for Beyond ballers. Lol
    Last edited by Darell_n; 06-13-2019 at 06:44 PM.

  19. #59
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    I made some updates to my fridge (waiting for the first batch of meat is killing me).

    I was unhappy with my previous metal pans, so on the recommendation of another member here, I ordered some plastic ones. But I was also unhappy with the amount of condensation that was accumulating in the pans. So I drilling some small holes in the plastic trays and glued some vinyl tubing to the bottoms linked to the main fridge floor drain. I'm hoping that the removal of the surface area of water sitting in those pans will bring my humidity down from 85-90 to under ~80.

    I also re-arranged the meat to get different areas exposed.


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  20. #60
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    Dry aging some refreshments as well it would appear, not sure they'll taste any meatier though.
    Will fuck off, again.

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