Dry Aging Beef 101

It's too easy to dry age your own beef! All you need is a little direction.

Category:

Education

Tags:

• beef
• dry
• aging
• steak
• steaks
• roast
• roasts
• flavor
• sear

[repellcliffjumper]

i have to get me one of them dohickys to dry age my own beef .. now is that ok for longer langth of time say 2 weeks dry aged beef ? or even longer then that ?

[bbqPDX]

With a home thingamabob you're not operating in ideal dry aging conditions so I wouldn't recommend going past 3 days. There's a very fine line between aging and spoiling so I wouldn't "Press Your Luck" unless you're willing to hit a "Whamie". That was a game show... 80's... Peter Tomarken... oh never mind.

[eholler1]

Excellent tip! Is a rub ever involved? Or would the spices suck all the moisture out?

[bbqPDX]

Taking moisture out is good but a rub would inhibit air flow from contacting the meat's surface, a vital reaction. Also a rub isn't going to penetrate deep into the meat, best to wait until before cooking for that.

[audas]

@audas

One more thing - nothing should be touching anything, especially other beef.

It should be hung for this reason (thats how its done), so cheese cloth, unbleached, and hang it in the fridge. Where things touch and there is no air flow you can build up bacteria and spoilage.

[audas]

@audas

To add to this :

Only dry age meet on the BONE, this is essential - aging fillet wont work and will make you seriously ill.

If you leave meat like this in a fridge, with open dairy, chicken or fish is simply not cool.

The dry aging process should be done for 3-6 weeks, it can be done for more, but beginners this is fine.

Again, black meat is good - green meat needs to be cut.

If it stinks - do not eat it.

Apart from that - yes - its easy as anything - and is awesome..

[audas]

I like your approach - but the truth is fuck this process up, cross contaminate, and people die.

There are things to know - I wouldn't be leaving mine like that in a month of Sundays - good way to kill someone.

I have a separate refrigerator, like ALL professional do, which is specific for my curing and aging.

Secondly I wrap mine in a light layer of cheesecloth or muslin, I rub a very small layer of salt on it.

Cut any mold off before cooking.

Cross contamination in open fridge - kills.

[BaronTak]

This guy is funny, in a dry aged kind of way. :-)))

[RICHIERENNIE]

GREAT VIDEO!!!

[nateroo]

Once the 3-4days have passed and you're ready to roast or cut into steaks, is there any required trimming of surface age or do you just proceed as normal? Thanx!

[BrightStaroftheDawn]

This video oozes with so much sarcasm.

I love it.

[intoxicologist]

@HomeDistiller if for example somebody bought imported cryovac meat not realising it was already aged, watched this video and left it in the fridge, any dormant bacteria may have the opportunity to re animate and multiply. botulism has been reported in the us and as i said to another poster the us food and drug administration reports between 10 and 30 cases a year of botulinum incidents because mainly of food mishandled at home

[intoxicologist]

@HomeDistiller i did not mean fridges which are in themselves special i just meant that they are only used to dry meat and are operated by people who have the time and trouble to keep the meat at the right humidity and temperature etc.... special in the sense they are not used for anything else. and botulism exists in the soil for example so if it is present in meat you wont kill until it is cooked. in anaerobic conditions it would remain dormant, not dead. basic 101 bacteria control.

[intoxicologist]

@HomeDistiller i never said that "I" think cryovac meat is not fresh why cant you cant read? i said that "uk law"" would not consider it fresh. you would have to tell the guest what it was. local butchered meat, imported cryovac meat or left in the fridge to rot meat......

and i was talking about botulism in relation to products that have not been treated correctly. i never said you could get botulism from cryovbac. when did i say that? you cant read and you are misquoting me.