Dry Aging Meat in your Refrigerator.....

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fsusteve said:
I've had wet and dry aged, they're both great.....if you've never had aged meat you don't know what you've been missing.
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fact :cool:



I've dry-aged a large rib roast twice. They were about the same size as the one in the pics. The ones I used were USDA Choice from costco. I only dry-aged them for 24 days -- I tend to get a little nervous after 20 - 21 days, but I push a couple extra days. The final product turns out great.

Nothing really compares to dry-aged beef. It's well worth the time to do it yourself.

I read about the process in Cook's Illustrated and found some info on the web...
(probably more information than you'd want to know, but I found it interesting...I was looking for a different (shorter) pdf, but came across this one, which had the same info, plus quite a bit more...)
 
When I was deer hunting it was common for me to let the deer hang for three days before butchering............good gawd that made the meat tender. Of course it needs gutted within 30 minutes or so.
 
cruiser88 said:
When I was deer hunting it was common for me to let the deer hang for three days before butchering............good gawd that made the meat tender. Of course it needs gutted within 30 minutes or so.
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When i lived in WY i would do the same, but i would let it hang for a week depending on the weather. You dont want it to freeze
 
cruiser88 said:
When I was deer hunting it was common for me to let the deer hang for three days before butchering............good gawd that made the meat tender. Of course it needs gutted within 30 minutes or so.
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If the weather is cool, we would let them hang for a week. But that is a well cleaned, washed with vinegar, chest spread open and bagged.

But that is a whole animal, not a piece of meat that has been dispatched for god knows how long and temperature variations and some hippy touching it before I get it.
 
i age all my venison 14 DAYS in the fridge in my barn. After deer has been shot, i get the deer to the barn, i skin quarter and place quarter's in rubber made container's w/ lids..............and place in fridge----after 14 days, i cube , grind, cut up steaks or make sausage-------some kinda fine.......:flipoff2::hillbilly:
IMG_0980.jpg
 
Assassin said:
i age all my venison 14 DAYS in the fridge in my barn. After deer has been shot, i get the deer to the barn, i skin quarter and place quarter's in rubber made container's w/ lids..............and place in fridge----after 14 days, i cube , grind, cut up steaks or make sausage-------some kinda fine.......:flipoff2::hillbilly:
IMG_0980.jpg
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i wouldn't age meat that i will ultimately grind all youre doing is adding bacteria..
 
Liam said:
you cut all of the bark off (crusty looking stuff) before cutting into steaks. It's awesome
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So you toss that in the oven looking like that first? So how do you know where it stops and begins after cooking?
 
AATLAS1X said:
So you toss that in the oven looking like that first? So how do you know where it stops and begins after cooking?
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you cut the bark off and you're left with nice dark aged meat. Then you cut the rib into steaks. you'll get 7 bone in ribeyes about 30oz each and you'll get 6 10oz-12oz boneless ribeyes
 
I cooked up this jewel Christmas.

450 for 15 minutes, then to 325 till 135.


How do you do yours wet and then dry, as I assume dry is a whole other matter?
prime.webp
 
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