Who say's getting old is bad!

[RickB]

Well Muebe’s dry aged steaks had me wanting them bad. So got me a little order in the mail.

Last week Kroger had their choice boneless ribeyes on sale for $5.99. So here we go
Cut these in about 5# roasts.

Got my corner seal

A good vacuum and a double seal.

Damn they look pretty!

And they got friends!

Now the wait. I know these are going to be great!

 

[MossyMO]

Waiting is the toughest part, but you are going to love them Rick!

 

[muebe]

Oh yeah! You are gonna be in heaven in 30 days! Looks like you got a great seal on those bags. Probably easier with your type of sealer.

Rick I just got a new garage fridge delivered today! So now I will have more room to dry age meat

Did you get the variety pack from Umai?

 

[RickB]

Oh yeah! You are gonna be in heaven in 30 days! Looks like you got a great seal on those bags. Probably easier with your type of sealer.

Rick I just got a new garage fridge delivered today! So now I will have more room to dry age meat

Did you get the variety pack from Umai?

No I got the small roast size. They said 8-12lbs but no way. Each of mine were about 9 lbs and would not fit. So had to cut in half. In retrospect probably a good size for 2 people.

 

[Big Poppa]

that doesnt look like choice meat really nice stuff!

 

[RickB]

that doesnt look like choice meat really nice stuff!

Sometimes ya just get lucky. That and I think I dug through about 12 2x2's to get the three I wanted.

 

[RickB]

Rick I just got a new garage fridge delivered today! So now I will have more room to dry age meat
?

Muebe, I did some temp tests on the fridge I have my meat ageing in. I found a recommended settings it was getting down to 32 at end of run cycle. Then back up to about 38. 32 is to low. Not only does it hamper the emZyme action but that low of temp also increases shrinkege. I used my maverick to monitor temps. Got it set so I was getting 34-39. Might want to try this yourself.

 

[muebe]

Yeah I had mine on the top part of the fridge where it is warmer. My fridge has digital temp settings and is set for 38F. It is a LG and very accurate and even temps.

I got a new garage fridge and will get a temp gauge for it.

Thanks for the heads up Rick

 

[RickB]

Day four. Well getting a little color and bag is like second skin.

 

[RickB]

Well it's been a week.

look at how that marbleing is concentrating.

Time for flippy flippy

I may have to try one of these at 14 days.

Update in a week

 

[muebe]

Looking good Rick!

Let em go a full 28 days

 

[Salmonsmoker]

I gotta do this!

 

[RickB]

Ok we are at 14 days. looking good.

Flippy flippy

The wait is killing me!

 

[muebe]

Taking on a nice deep color Rick! Those are going to be so good

 

[Kite]

The wait is killing *you* - holy moly, I am checking this thread every 4 hours!! I am seriously interested in this.. I watched a cooking show about dry aged beef a few years ago and figured that was something that was out of my reach. But *I* can do this.. I *really* want to know how this all turns out and how happy you actually are with the process and the result.

BTW - thanks soooooo mcuh for sharing this!!!!