Welcome to NESR! Most features of this site require registration, including replying to threads, sending private messages, starting new threads, and uploading files. Click here to register.

Page 1 of 2 12 LastLast
Results 1 to 25 of 39

At home DIY dry age steak.

  1. #1
    suburban ghetto living... black's Avatar
    Join Date
    Apr 2004
    Location
    Wilmington, MA
    Age
    46
    Posts
    1,874

    At home DIY dry age steak.


    So I picked up a steakager and threw in a 7? Bone in prime rib about 5 days ago. And just threw in 12 in long loin strip ( ny strips). Anyone else dip their toe in this little hobby? Might pull the strip in 20 days and prime 15 days later

    0 Not allowed! Not allowed!
    hmmmm......

  2. #2
    Super Moderator TheIglu's Avatar
    Join Date
    Apr 2003
    Location
    Royalston, MA
    Age
    40
    Posts
    20,618

    Re: At home DIY dry age steak.

    I do short few day bursts in the fridge, AB style. Works mint.

    0 Not allowed! Not allowed!
    -Clayton
    2006 Suzuki SV650
    2004 Suzuki Vstrom 650
    1982 Honda CB750F Super Sport

  3. #3
    Get Weird! maxim_X's Avatar
    Join Date
    Jul 2010
    Location
    Fairhaven, Ma
    Age
    34
    Posts
    3,083

    Re: At home DIY dry age steak.

    I didn't know this was a thing. Keep talking about hanging your meat out.

    1 Not allowed! Not allowed!
    LRRS EX 151 AMSOIL

    JCBernier -- You-tube

  4. #4
    suburban ghetto living... black's Avatar
    Join Date
    Apr 2004
    Location
    Wilmington, MA
    Age
    46
    Posts
    1,874

    Re: At home DIY dry age steak.

    Want to see my meat ?

    0 Not allowed! Not allowed!
    hmmmm......

  5. #5
    suburban ghetto living... black's Avatar
    Join Date
    Apr 2004
    Location
    Wilmington, MA
    Age
    46
    Posts
    1,874

    Re: At home DIY dry age steak.

    At home DIY dry age steak.-img_1726-jpgAt home DIY dry age steak.-img_1727-jpgAt home DIY dry age steak.-img_1727-jpgAt home DIY dry age steak.-img_1729-jpg

    0 Not allowed! Not allowed!
    Last edited by black; 01-15-17 at 08:15 PM.
    hmmmm......

  6. #6
    Lifer LuvDog's Avatar
    Join Date
    Sep 2004
    Location
    Ashland, MA
    Age
    51
    Posts
    2,840

    Re: At home DIY dry age steak.

    Nice looking meat

    0 Not allowed! Not allowed!
    2003 ZX7R
    1995 916

  7. #7
    Super Moderator TheIglu's Avatar
    Join Date
    Apr 2003
    Location
    Royalston, MA
    Age
    40
    Posts
    20,618

    Re: At home DIY dry age steak.

    Quote Originally Posted by maxim_X View Post
    I didn't know this was a thing. Keep talking about hanging your meat out.
    2 things:

    -Evaporation. Fridge is a low humidity environment compared to being in a package of juices. Think of it like coffee. Lotta water, weak flavored coffee. Way less water, more flavorful, richer coffee. Same thing with steak. Juicy (overly that it) steak is NOT a good thing. That's just water diluting the flavor.

    -Enzymes. Age allows these little critters to gnaw on the meat a bit, changing the flavor and making it more tender.

    0 Not allowed! Not allowed!
    -Clayton
    2006 Suzuki SV650
    2004 Suzuki Vstrom 650
    1982 Honda CB750F Super Sport

  8. #8
    suburban ghetto living... black's Avatar
    Join Date
    Apr 2004
    Location
    Wilmington, MA
    Age
    46
    Posts
    1,874

    Re: At home DIY dry age steak.

    This is a good explanation.
    The Food Lab's Complete Guide to Dry-Aging Beef at Home | Serious Eats

    The prime rib will be be pulled after 21 days maybe 28 maybe 37 IDK.
    I threw in the loin to have something in the interim if i cant wait. The prime was 13 lbs about 140$ butcher helped me select the best one with a good fat cap etc. The loin was about 85$.

    We have a small fridge on our 3rd floor that i cleaned the interior with dawn and with a 50/50 mix of vinegar and water. Holding at 35.5 degrees and about 60% humidity which is slowly dropping to the salt block in there. Before the meat went in it was 10% humidity.

    0 Not allowed! Not allowed!
    hmmmm......

  9. #9
    Lifer ZX-12R's Avatar
    Join Date
    Sep 2004
    Location
    Candia, NH
    Age
    40
    Posts
    5,490

    Re: At home DIY dry age steak.

    Quote Originally Posted by TheIglu View Post
    I do short few day bursts in the fridge, AB style. Works mint.
    The AB method works well for me too and has a great results-to-cost ratio compared to doing a true multi-week dry aging.

    0 Not allowed! Not allowed!
    "...i would seriously bite somebody right in the balls..." -bump909

  10. #10
    Super Moderator TheIglu's Avatar
    Join Date
    Apr 2003
    Location
    Royalston, MA
    Age
    40
    Posts
    20,618

    Re: At home DIY dry age steak.

    The things it can do with a thick NY strip is amazing.

    0 Not allowed! Not allowed!
    -Clayton
    2006 Suzuki SV650
    2004 Suzuki Vstrom 650
    1982 Honda CB750F Super Sport

  11. #11
    suburban ghetto living... black's Avatar
    Join Date
    Apr 2004
    Location
    Wilmington, MA
    Age
    46
    Posts
    1,874

    Re: At home DIY dry age steak.

    So I returned that steak ager.
    I purchased a plug in computer fan and a plug in UVC light.
    Remote sensor for humidity and temp and everything is humming at 40% humidity and 36 degrees. Strip loin will come off on Vday and the prime rib 14 days later.
    CAN NOT WAIT!

    0 Not allowed! Not allowed!
    hmmmm......

  12. #12
    Lifer loudbeard's Avatar
    Join Date
    Jun 2013
    Location
    Rehoboth MA
    Age
    38
    Posts
    4,681

    Re: At home DIY dry age steak.

    What's your plan for cooking the prime rib?

    0 Not allowed! Not allowed!
    I went to MMI I know what Im doing here chief

  13. #13
    suburban ghetto living... black's Avatar
    Join Date
    Apr 2004
    Location
    Wilmington, MA
    Age
    46
    Posts
    1,874

    Re: At home DIY dry age steak.

    Quote Originally Posted by Pinned View Post
    What's your plan for cooking the prime rib?
    IDK. Usually for the holidays or such I make a prime rib with the method x method and works out great.

    But with this I'd like to cut up into steaks and whatever I dont use Vacuum seal it( keeps very well due to low humidity)

    If I do just "steak" it I havenever tried anything other than grilling. but redign seems people do reverse sear sous vide etc... may be too complicated for me my gas grill will get to 550 maybe 6 gor a good sear but no where near 800

    0 Not allowed! Not allowed!
    hmmmm......

  14. #14
    Lifer loudbeard's Avatar
    Join Date
    Jun 2013
    Location
    Rehoboth MA
    Age
    38
    Posts
    4,681

    Re: At home DIY dry age steak.

    If you happen to do a whole rib roast with this one, let me recommend giving this article a read:
    Amazing Ribs: Perfect Prime Rib

    It's a pretty long article, and as with any Meathead article you end up going down the rabbit hole of several other great articles he links to during the read. Their approach is rather than using weight to derive an estimated cooking time, the thickness of the meat is more important. I've tested a number of his recipes (prime rib, leg of lamb, smoked turkey) and their methods are sound. Anyway, worth the read, he changed my life.

    1 Not allowed! Not allowed!
    I went to MMI I know what Im doing here chief

  15. #15
    Super Moderator TheIglu's Avatar
    Join Date
    Apr 2003
    Location
    Royalston, MA
    Age
    40
    Posts
    20,618

    Re: At home DIY dry age steak.

    Wouldn't you just use temp to know exact cooking time?

    Remote probe thermometer is a useful tool that every carnivore should own and utilize.

    1 Not allowed! Not allowed!
    -Clayton
    2006 Suzuki SV650
    2004 Suzuki Vstrom 650
    1982 Honda CB750F Super Sport

  16. #16
    Lifer loudbeard's Avatar
    Join Date
    Jun 2013
    Location
    Rehoboth MA
    Age
    38
    Posts
    4,681

    Re: At home DIY dry age steak.

    Yes but it's only half of the story. Traditional calculations would say something to the effect of "20 minutes per pound at 325." What the Meathead is suggesting is that the weight isn't actually a factor because the shape of various cuts of meat differs so greatly. The turkey example is one of the best. If you leave the turkey cavity hollow, you have approximately a 3" thick slab of meat to cook through. If you stuff the cavity, you end up with a solid hunk (giggity) that's 10 or 12" thick. In the latter case, you end up with a dried out breast by the time the stuffing reaches 160 because the meat cooks from outside to in.

    Another good Meathead article: What Influences Cooking Time?

    All that said, we can agree having good temperature measuring tools is critical. I run a Weber Smokey Mountain 18.5" with an Auber temperature controller. Basically I have 3 air intakes on the bottom of the smoker, I close 2 of them, and then put an electric fan in the third. The fan is switched on/off by a temperature controller, which also has a thermocouple I can position wherever I want in the smoker. It does an awesome job, regulates the temperature within +/- 10 degrees and with a full load of charcoal I can run at 225 for about 11 hours. For a meat thermometer I use the Weber iGrill 2. I can use up to 4 meat probes and it connects via bluetooth to just about any smart device.

    1 Not allowed! Not allowed!
    I went to MMI I know what Im doing here chief

  17. #17
    Lifer nt650hawk's Avatar
    Join Date
    May 2006
    Location
    Rockland, Assachusetts U Know South Shore
    Age
    48
    Posts
    7,567

    Re: At home DIY dry age steak.

    i can't wait for the meat to dry.


    just found a place that wells wagyu ribeye bit pricey at $28/lb BUT so frigging good off the grill.

    0 Not allowed! Not allowed!
    Gino
    HAWK GT Racer Expert #929
    2012 CCS LRRS ULSB Champion
    2012 CCS LRRS P89 Champion
    2008 CCS ULSB National Champion
    ECKRACING Bridgestone Street & Competition Woodcraft MOTUL On Track Media Pine Motorparts Vanson Leathers

  18. #18
    go faster cdovego's Avatar
    Join Date
    Sep 2008
    Location
    Weymouth
    Age
    40
    Posts
    2,159

    Re: At home DIY dry age steak.

    Duncan steered my lady unit towards an infrared wireless thermometer that pairs up to my phone and the best smoker made. Duncan knows meat and now I'm fat.

    0 Not allowed! Not allowed!
    Central Mass Powersports #123

    1000rr, zx10r, rmz450, RE classic, r6, S4Rs, xr123, sv650(2), cr250 and a box truck that leaks power steering fluid.

  19. #19
    Super Moderator TheIglu's Avatar
    Join Date
    Apr 2003
    Location
    Royalston, MA
    Age
    40
    Posts
    20,618

    Re: At home DIY dry age steak.

    Quote Originally Posted by Pinned View Post
    Yes but it's only half of the story. Traditional calculations would say something to the effect of "20 minutes per pound at 325." What the Meathead is suggesting is that the weight isn't actually a factor because the shape of various cuts of meat differs so greatly. The turkey example is one of the best. If you leave the turkey cavity hollow, you have approximately a 3" thick slab of meat to cook through. If you stuff the cavity, you end up with a solid hunk (giggity) that's 10 or 12" thick. In the latter case, you end up with a dried out breast by the time the stuffing reaches 160 because the meat cooks from outside to in.
    Cooking turkey so the breast is still tender and juicy while the dark meat is cooked properly?


    Spatchcock.


    Or, foil tent over the breast for some of the cooking time to radiate heat away from it until the dark meat catches up.


    That, and NEVER put your stuffing in the bird. What is this, Good Housekeeping? Next up you'll tell me you don't brine your poultry. UP IS DOWN! BLACK IS WHITE! DOGS AND CATS, LIVING TOGETHER!

    2 Not allowed! Not allowed!
    Last edited by TheIglu; 01-31-17 at 10:33 AM.
    -Clayton
    2006 Suzuki SV650
    2004 Suzuki Vstrom 650
    1982 Honda CB750F Super Sport

  20. #20
    go faster cdovego's Avatar
    Join Date
    Sep 2008
    Location
    Weymouth
    Age
    40
    Posts
    2,159

    Re: At home DIY dry age steak.

    Quote Originally Posted by black View Post
    So I picked up a steakager and threw in a 7? Bone in prime rib about 5 days ago. And just threw in 12 in long loin strip ( ny strips). Anyone else dip their toe in this little hobby? Might pull the strip in 20 days and prime 15 days later
    Mind putting up a link to the steakager you got? Do you like it?

    0 Not allowed! Not allowed!
    Central Mass Powersports #123

    1000rr, zx10r, rmz450, RE classic, r6, S4Rs, xr123, sv650(2), cr250 and a box truck that leaks power steering fluid.

  21. #21
    suburban ghetto living... black's Avatar
    Join Date
    Apr 2004
    Location
    Wilmington, MA
    Age
    46
    Posts
    1,874

    Re: At home DIY dry age steak.

    Dry Aged Beef | How To Dry Age Beef | Dry Aging Steak At Home
    its ok. I had no idea of how to dry age beef so i picked this up
    Its key components are
    1- fan
    2- uvc light
    3- carbon filter( cheap)
    4-temp / humiduty probe with an app to monitor

    It worked fine till I realized that its small. I joined a fb group for dry aged beef and learned that with a purchase of a uvc light and fan and remote "sensorpush" I could use my 3rd floor frig to dry it.Or even buy a frig seperately and have as much room as i want. Not so much for more meat but just to keep good airflow etc

    I returned the steakager because the meat i put in there was too tight and the air flow did not look good.

    Now you cant really age your meat in your everyday frig as it will pick up all the frig odor of the foods( why steakager has that carbon filter but even they say to not really use it in your daily frig, more a beer fridge) in there and the opening and closing will not control the temp or humidity right.

    1 Not allowed! Not allowed!
    hmmmm......

  22. #22
    go faster cdovego's Avatar
    Join Date
    Sep 2008
    Location
    Weymouth
    Age
    40
    Posts
    2,159

    Re: At home DIY dry age steak.

    Appreciate you sharing your feedback. I fell down the smoker rabbit hole due to Duncan and aging the meat is naturally next step. Let me know if you come up with a stand alone unit that makes sense.

    0 Not allowed! Not allowed!
    Central Mass Powersports #123

    1000rr, zx10r, rmz450, RE classic, r6, S4Rs, xr123, sv650(2), cr250 and a box truck that leaks power steering fluid.

  23. #23
    suburban ghetto living... black's Avatar
    Join Date
    Apr 2004
    Location
    Wilmington, MA
    Age
    46
    Posts
    1,874

    Re: At home DIY dry age steak.

    some pics of my meat and setup.
    its nota beer fridge, just a frig/freezer on the 3rd floor
    you can see the uvc light ad fan on 2nd rack
    and the blue square- that's the sensorpush, i can get alert and set ranges on it for humidity and temp
    top rack is the NY sirloin ( fat cap on bottom)and below that the prime rib( fat cap on bottom). Very nice bark on it. When its trimmed some folks grind that with burger meat and its supposedly delicious.
    At home DIY dry age steak.-frig-jpgAt home DIY dry age steak.-frig-jpgAt home DIY dry age steak.-img_1837-jpgAt home DIY dry age steak.-img_1838-jpgAt home DIY dry age steak.-img_1840-jpgAt home DIY dry age steak.-img_1841-jpg

    Seems folks like this frig for a starter EDGESTAR vbr240. Wine frig's are too warm and other smaller fridges dont get cold enough.

    1 Not allowed! Not allowed!
    Last edited by black; 01-31-17 at 03:56 PM. Reason: meat
    hmmmm......

  24. #24
    Lifer loudbeard's Avatar
    Join Date
    Jun 2013
    Location
    Rehoboth MA
    Age
    38
    Posts
    4,681

    Re: At home DIY dry age steak.

    Quote Originally Posted by TheIglu View Post
    Cooking turkey so the breast is still tender and juicy while the dark meat is cooked properly?


    Spatchcock.


    Or, foil tent over the breast for some of the cooking time to radiate heat away from it until the dark meat catches up.


    That, and NEVER put your stuffing in the bird. What is this, Good Housekeeping? Next up you'll tell me you don't brine your poultry. UP IS DOWN! BLACK IS WHITE! DOGS AND CATS, LIVING TOGETHER!
    Come at me, bruh


    2 Not allowed! Not allowed!
    I went to MMI I know what Im doing here chief

  25. #25
    Lifer obsolete's Avatar
    Join Date
    Aug 2008
    Location
    Norf Sho
    Age
    41
    Posts
    11,411

    Re: At home DIY dry age steak.

    Quote Originally Posted by ZX-12R View Post
    The AB method works well for me too and has a great results-to-cost ratio compared to doing a true multi-week dry aging.

    AB method? Alton Brown's paper towel method?

    0 Not allowed! Not allowed!
    -Alex
    I can resist everything but Pete's mom.

Page 1 of 2 12 LastLast

Posting Permissions

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