Dry Aging Meat in your Refrigerator.....

[Liam]

so i bought a USDA Prime Certified Angus Beef 103 rib or a bone in rib....it's got 30days of wet aging and i plan on dry aging it for another 27 days.

This one is a little over 17lbs.

first you can only dry age a good piece of meat, USDA Prime or at the very least USDA Choice (top 1/3 or CAB). Make sure the meat has at least 21 days of wet age on it before you start dry aging it.
Take it out of the cryovac and wash with cold water then dry completely off with paper towels. Get a tray with a grate in the bottom of it that will allow air flow around the entire piece of meat.
The best thing is to use one of those little dorm fridges so you dont keep opening the door, however, you can use your big fridge but put the meat in the very back and bring the temp of the fridge down a couple notches.
For the first 5 days cover with either cheese cloth or white towels in order draw moisture out of the fat. Change the cheese cloth or towels every day. After 5 days there will be a good crust on the meat that will protect it throughout the process.....

here is day 1, i'll post pics throughout the aging...

 

[yzftaco]

Look forward to seeing this evolve.. Soo.. how do you Wet age meat??

Thanks

 

[Liam]

Look forward to seeing this evolve.. Soo.. how do you Wet age meat??

Thanks

i'll try and put up more pics today. It's been in there for 4 days.

wet aging is just leaving it in the cryovac and letting the enzymes break the meat down further.

You can dry age meat much much longer because the meat crusts and protects it. However you lose at least 1/3 of the weight because you're taking the moisture out of the meat, but leaving the flavor.

 

[AATLAS1X]

This scares the s*** out of me......Like nasty bugs and s***!

How and why should I not be scared?

I toss meat that is not red and a hint of any other color, in fact I wont drink milk that expires tomorrow or has a hint of badness..


Shane

 

[yzftaco]

Cool Thanks!

So for the cloth, It's just layed over not wrapped correct? Do you turn the meat at all?

 

[Liam]

Cool Thanks!

So for the cloth, It's just layed over not wrapped correct? Do you turn the meat at all?

just lay it over the top, no need to wrap. if it is a bone in cut then keep the bone down, if not then you can turn it. You really dont need to b/c if you set it up right with the grate below it then air will circulate around it.

 

[tcb]

No salt block in the fridge???

 

[Liam]

No salt block in the fridge???

if you want to put one in there. Baking soda is prolly enough.

 

[wob]

This scares the s*** out of me......Like nasty bugs and s***!

How and why should I not be scared?

I toss meat that is not red and a hint of any other color, in fact I wont drink milk that expires tomorrow or has a hint of badness..


Shane

controlled decomposition makes it tasty, though...

 

[Skillet]

This scares the s*** out of me......Like nasty bugs and s***!

How and why should I not be scared?

I toss meat that is not red and a hint of any other color, in fact I wont drink milk that expires tomorrow or has a hint of badness..


Shane

 

[Joe_E]

As i'm staring at that gal's sweet bullet tits I notice Sir Skillet has one of those fancy colored stars by his name. What gives?
Are you moderator of a new Anti-Establishment section?

 

[tcb]

As i'm staring at that gal's sweet bullet tits I notice Sir Skillet has one of those fancy colored stars by his name. What gives?
Are you moderator of a new Anti-Establishment section?

He's the mod of the new Entertainment/Celebrity Gossip forum...

 

[jjbodean1970]

He's the mod of the new Entertainment/Celebrity Gossip forum...

awesome

 

[FJ40_owner]

so i bought a USDA Prime Certified Angus Beef 103 rib or a bone in rib....it's got 30days of wet aging and i plan on dry aging it for another 27 days.

This one is a little over 17lbs.

first you can only dry age a good piece of meat, USDA Prime or at the very least USDA Choice (top 1/3 or CAB). Make sure the meat has at least 21 days of wet age on it before you start dry aging it.
Take it out of the cryovac and wash with cold water then dry completely off with paper towels. Get a tray with a grate in the bottom of it that will allow air flow around the entire piece of meat.
The best thing is to use one of those little dorm fridges so you dont keep opening the door, however, you can use your big fridge but put the meat in the very back and bring the temp of the fridge down a couple notches.
For the first 5 days cover with either cheese cloth or white towels in order draw moisture out of the fat. Change the cheese cloth or towels every day. After 5 days there will be a good crust on the meat that will protect it throughout the process.....

here is day 1, i'll post pics throughout the aging...

Are you going to deep fry that beef?

 

[yzftaco]

Are you going to deep fry that beef?

 

[Liam]

This scares the s*** out of me......Like nasty bugs and s***!

How and why should I not be scared?

I toss meat that is not red and a hint of any other color, in fact I wont drink milk that expires tomorrow or has a hint of badness..


Shane

the only "bugs" you will get on the meat will be on the outside and they most likely wouldnt kill you anyway, it's more like jerky than rotten meat....might get the s***s. You will cut the "bark" off so there should be nothing to give you the runs. And besides, the bark is what protects the meat.

One thing you have to realize is meat bugs, like e-coli, is an aerobic bacteria and need O2 in order to survive. Meaning it cannot live within the meat muscle unless you grind it.

 

[IrollwithTojo]

So...Liam likes aged meat eh? I've heard of cougars....but...whats the male equivalent?

-Carl

 

[Liam]

So...Liam likes aged meat eh? I've heard of cougars....but...whats the male equivalent?

-Carl

that was simply awful...

 

[yooper]

One thing you have to realize is meat bugs, like e-coli, is an aerobic bacteria and need O2 in order to survive. Meaning it cannot live within the meat muscle unless you grind it.

e. coli is a facultative anaerobe, i.e. it can live and prosper with or without oxygen

 

[Liam]

e. coli is a facultative anaerobe, i.e. it can live and prosper with or without oxygen

cut and paste.....wasnt too far off though, twas going by memory.


A facultative anaerobic organism is an organism, usually a bacterium, that makes ATP by aerobic respiration if oxygen is present but is also capable of switching to fermentation. In contrast, obligate anaerobes die in presence of oxygen.
Some examples of facultative anaerobic bacteria are Staphylococcus (Gram positive), Escherichia coli (Gram negative), Corynebacterium (Gram positive), and Listeria (Gram positive). Certain eukaryote phyla are also facultative anaerobes, including fungi such as yeasts and many aquatic invertebrates such as Nereid (worm) polychaetes, for example.[citation needed]There are also circulating white blood cells that are classified as facultative anaerobes. These include neutrophils, monocytes and tissue macrophages.
The concentrations of oxygen and fermentable material in the environment influence the organism's use of aerobic respiration vs. fermentation to derive energy. In brewer's yeast, the Pasteur shift is the observed cessation of oxygen consumption when fermentable sugar is supplied. In a growing culture, the energy "economics" disfavors respiration due to the "overhead cost" of producing the apparatus, as long as sufficient fermentable substrate is available, even though the energy output per mole of fermented material is far less than from respiration's complete oxidation of the same substrate.