FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

14 day dry age complete!!

Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cured Meat Recipes
View previous topic :: View next topic  
Author Message

Joined: 27 May 2011
Posts: 64

PostPosted: Mon May 30 11 10:24 pm    Post subject: 14 day dry age complete!! Reply with quote

today was the last day of my first aged meat attempt. I have been dry aging a 10 lb Top Sirloin For the last 14 days. to see the pics of this process please follow this link to my website.

well today was the day to slice the bad meat off of this beautiful piece of meat. In the pics you will notice how dry the meat looks, don�t worry this is supposed to happen. It�s all in the science. So I started cutting the dried meat off and discarded it. This can�t be used. Well not that I know of anyways. While I was trimming I cut a small piece of meat off, for two reasons. One was so that I could square the meat off and make proper size steaks out of everything else, and two was to see how this would taste. I added a bit of salt and pepper to this piece for a touch of flavor. But otherwise I tried to leave it alone so that i could concentrate on the meat.

So I trimmed the meat up, squared it off and now I am ready to slice it in to some great steaks.

I was able to cut 6 steaks out of this chunk meat. I will be able to chop these steaks in half and share them with my wife or friends at the trailer or during a backyard bbq night. They were huge man. For instance if I buy un aged rib steaks from Costco they cost 25 bucks for 3 of them. I bought this huge ass piece of meat for 50 bucks and will have 10 aged steaks just as big but with a ton more of flavor. Now that�s saving some serious cash savings. Also to age it, it only cost me a few bucks for electricity to run my mini fridge. No other costs were involved.

I cut way all of the �bad� meat off until I could see the nice red color of the beef underneath. What you basically want to do is just get rid of any fat, dark dried meat until it looks like a nice red roast. Once this is done you can mark it out for your thickness of steaks that you want. I do this by putting a small slice down the length of the meat, along the grain. I marked out 5 inch and a half steaks. I the n cut them and vacuum packed them to freeze.

This whole process took 14 days. I only needed a small fridge that was not going to be used for anything else. The fridge needs to hold a temp between 1-3 Celsius. I only opened the fridge every three days just to check on the meat and temp. This was to avoid letting the temp change and to avoid letting in any humidity. Only open the fridge briefly, do not leave open for a long period of time. I did not wrap the meat in cheese cloth as others choose to do. All I did was dry the meat off with paper towel before putting on an open rack with foil underneath to catch any drippings. This was just a precaution, but there was only one drip during this process. I also had to thermometers in the fridge just to make sure the temp was stable.

In the end, this process was fairly simple. You just need a fridge and patience. A very sharp knife and an empty stomach. This meat came out amazing, so deep with beefy flavor and tender as hell. I hope you want to try this yourself one day. It will save you a ton of cash and you will eat like a king.

Take care and keep the fire hot.
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cured Meat Recipes All times are GMT + 8 Hours
Page 1 of 1

Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001, 2002 phpBB Group