Dry Aging Beef
- Thread starter Zephyr
- Start date
Zephyr
New member
I don't know, just a regular (Panasonic DCM-TZ4, Lumix 10X optical zoom)
................................ ZEP
RickB
New member
I don't know, just a regular (Panasonic DCM-TZ4, Lumix 10X optical zoom)
................................ ZEP
Great pics for a point and shoot. Nice job
RickB
New member
Looking good Zep!
Appears that your drying slower than the dry age bags I use. Look forward to see the finished results
Noticed the same thing. Think he may need to go 28-30 days
Zephyr
New member
Wow, I was thinking the same thing! The humidity is still 80 plus. I think it started aging faster after I put the fan in, starting the second week. I'll post some pics at the end of the third week. Look at the pics at that time and would appreciate all you guys and gals opinions!
Thanks............................. ZEP
Zephyr
New member
Day 21
Rib Roast starting weight was 7.75 and refer pulled weight was 7.15
Chuck Roast starting weight was 3.75 and refer pulled weight was 3.14
Rotisserie spit rod fell through the rib roast and worked alittle to get it through grisle and bone of the Chuck.
I didn't cut anything off the meat, it was still a little soft on the outside. Some say I should have let it go another week, but I figured the high humidity kept it somewhat soft. ................... ZEP ............. More to come!
Rib Roast starting weight was 7.75 and refer pulled weight was 7.15
Chuck Roast starting weight was 3.75 and refer pulled weight was 3.14
Rotisserie spit rod fell through the rib roast and worked alittle to get it through grisle and bone of the Chuck.
I didn't cut anything off the meat, it was still a little soft on the outside. Some say I should have let it go another week, but I figured the high humidity kept it somewhat soft. ................... ZEP ............. More to come!
Last edited:
Zephyr
New member
That was so tender, I didn't need a knife. You could just pull it apart and the flavor! It was so juicy, I have to empty the tray in my vaccum sealer, when I used it.
Time to fire up some pellets! ..................................... ZEP
Ok, put um on the Mak. Chuck is covered with bacon.
Rib Roast is done.
A Bite for you guys!
Time to fire up some pellets! ..................................... ZEP
Ok, put um on the Mak. Chuck is covered with bacon.
Rib Roast is done.
A Bite for you guys!
Last edited:
Zephyr
New member
It sure was edible, and I didn't have to trim anything! I think what helped was the pink Himalayan salt and the small fan to circulate everything. The salt kept any mold from growing even though the RH was 85 % plus.
.......................................... ZEP
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Salmonsmoker
New member
Great experiment Zep! And thanks for the bite.
Zephyr
New member
I used a refrigerator with controller. ......................... ZEP
