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Old 12-30-2013, 04:02 PM
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CantRepeat CantRepeat is online now
 
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Dry aged beef??

Anyone ever attempt to dry age beef at home?

From everything I've read so far.

Air flow - gotta have good air flow in your chill box/frig
Temp - temp has to be between 35 and 38 degrees
Time - between 21 and 34 days
Salt - I've seen where some people put a bed of salt under the meat with the meat suspended a couple of inches over it

Results, supposed to retain more flavor.
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Last edited by CantRepeat; 12-31-2013 at 08:38 AM. Reason: beer > beef
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Old 12-30-2013, 04:30 PM
bobx1 bobx1 is offline
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My son and his wife gave me a Himalayan salt block for Christmas. Never really heard or paid much attention to them but supposedly they are getting pretty popular. They also gave me a cook book and one of the pages showed how you can get two of the salt blocks and put the meat in between then wrap and stick in fridge. The salt block pulls the moisture out (dry ages the beef). Same thing with fish. People are also using them for sun drying tomatoes.

I cooked on it for the first time last night and the are pretty neat.

Here are some links I found doing a google search.

https://www.google.com/webhp?hl=en&t...eef+salt+block
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Old 12-30-2013, 05:40 PM
uplander uplander is offline
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here is one I picked up on the net, not dried beef but it would be a start

Stupid-Simple Roast Beef with Horseradish Cream
INGREDIENTS
1 cup plus 1 tablespoon kosher salt
One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
1 tablespoon freshly ground pepper, plus more for seasoning
1 cup sour cream
1/2 cup prepared horseradish
DIRECTIONS
1. Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
2. Preheat the oven to 450. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225 and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120. Let the meat rest for 30 minutes.
3. In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper. Slice the roast and serve with the horseradish cream.
Make Ahead The roast beef can be refrigerated for up to 2 days. Serve warm or chilled. The sauce can be refrigerated for up to 2 days.
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Old 12-30-2013, 06:25 PM
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JohnE JohnE is offline
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I know a guy from TX who did it once, I will see if I can find out what he did
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Old 12-30-2013, 08:24 PM
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scott023 scott023 is offline
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Quote:
Originally Posted by CantRepeat View Post
Anyone ever attempt to dry age beer at home?

From everything I've read so far.

Air flow - gotta have good air flow in your chill box/frig
Temp - temp has to be between 35 and 38 degrees
Time - between 21 and 34 days
Salt - I've seen where some people put a bed of salt under the meat with the meat suspended a couple of inches over it

Results, supposed to retain more flavor.
Assume you meant beef here?
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Old 12-30-2013, 09:17 PM
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thatsmrmastercraft thatsmrmastercraft is online now
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Quote:
Originally Posted by scott023 View Post
Assume you meant beef here?
Freudian slip.
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Old 12-31-2013, 07:54 AM
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jstewart319 jstewart319 is offline
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I’ve dry aged Prime Rib a few times. The first time I did it I was scared is was ruining an expensive piece of meat, but after how well it turned out I’ve done it a few times now.

I pat the meat dry and then wrap it with cheese cloth and place it on a cookie sheet with a raised grate. I don’t season the meat either. After 24 hours I remove the cheese cloth and rewrap it with some fresh cheese cloth and put it back in the fridge for 10 days. The frig is one that I don’t use often so the temp stays consent and cool. When ready to cook I remove the cheese cloth and cut off any dried or crusty meat or fat, season to my liking and cook it. The meat is so tender no knife is required.
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Old 12-31-2013, 08:46 AM
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CruisinGA CruisinGA is offline
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Why dry age at home when you can buy Brasstown Beef?

http://www.brasstownbeef.com/#!
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Old 12-31-2013, 09:09 AM
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CantRepeat CantRepeat is online now
 
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Quote:
Originally Posted by CruisinGA View Post
Why dry age at home when you can buy Brasstown Beef?

http://www.brasstownbeef.com/#!
Price??

After reading their page it doesn't seem that they offer dry aged meets. Just cryovac wet aged.

edit

Buying a whole PSMO tenderloin is about $12 a pound where as buying a butchered filet is $16+ a pound. Dry aging meat seems to double or triple that price in a restaurant. I haven't look for online or local sales of dry aged meats.

The big savings seems to be on prime rib and bone in rib eyes.

I guess you could also toss in the hobby of it. Kind of like brewing your own beer.
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Last edited by CantRepeat; 12-31-2013 at 10:24 AM.
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Old 12-31-2013, 01:19 PM
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Reminded me of this article I came across several months ago: http://www.seriouseats.com/2013/01/t...f-at-home.html

I'm not saying it's true and accurate just because it's on the internet. Who knows, maybe this was secretly put out there by some steakhouse chain who wants to discourage home-aging. But after reading this, my conclusion was that it's probably not worth the trouble.

Make up your own mind. If you try it, I hope you prove me wrong... and let us know so we can try it too!
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