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It is currently Mon May 13, 2024 1:22 am
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wilmermj
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Location: Mount Vernon Joined: Sun Aug 26, 2012 Posts: 1550
Real Name: Areyouthreateningme
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Or Disaster, only time will tell. Someone recommended these in the groceries thread and my birthday is coming up so I figured, Treat yo Self.
1 bone in Rib roast and a New York striploin. Used the immersion method as I didn’t have vacuum sealer handy and had never done this before. The New York was first, little awkward but figured it out, had a few spots of air I didn’t get out. Once I figured it out the rib roast was almost perfect seal wise.
They will age till around the 30th of Jan my bday depending on when I’m off shift. Used our overflow fridge crisping drawers with racks. I will make an effort to open fridge a couple times a day. Will post back with periodic updates.
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_________________ Which is the better: a good friend, a good heart, a good eye, a good neighbor, a good wife, or the understanding of consequences? It is none of these. A warm and senitive soul which knows the worth of fellowship and the price of the individual dignity, this is best.
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Sat Dec 24, 2022 4:40 pm |
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usrifle
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Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20772
Real Name: John
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Following this one. Thanks for the thread and look forward to the results.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
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Sat Dec 24, 2022 8:37 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52155
Real Name: Steve
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usrifle wrote: Following this one. Thanks for the thread and look forward to the results. Hell yeah! I’m liking forward to the results!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sat Dec 24, 2022 9:10 pm |
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Wetpaperbag
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Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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I've used the bags before, and they work great. Even with a vacuum sealer you can't get all the air out. It always takes me a few tires to get as much air out of as many larger spaces as I can before a final seal. Meat contact with the bag membrane is important. I would recommend not having them in those drawers though. Having good air circulation is key. To do something like that is a commitment and dedication of fridge space for sure. I'm lucky to have a garage fridge that I can clear off a shelf and use for this.
If you don't have a vacuum sealer you can put the bag inside a garbage bag, and dunk it in water. The water pressure will help push the air out. I don't know if the Umi bags can go in the water, which is why the trash bag rain coat suggestion.
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Sat Dec 24, 2022 10:36 pm |
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cmica
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Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15247
Real Name: chris
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how many days are you in? I've got a brisket going trying to push 200 days, no pic out of town. my last rib eye was 102 days. /viewtopic.php?f=121&t=96884&hilit=dry+aged&start=990
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Sun Dec 25, 2022 9:42 am |
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wilmermj
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Location: Mount Vernon Joined: Sun Aug 26, 2012 Posts: 1550
Real Name: Areyouthreateningme
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Good lord man, that’s dedication to the process. I started them yesterday and was only planning 45ish days, maybe I’ll let the New York go longer. But the ribeyes I want for my own bday/celebration dinner.
If the project turns out good I will definitely try again and use a vacuum sealer. Honestly was lazy and didn’t wanna go get our family shared one that day because I’m on nights lol.
I used a giant stock pot in the sink to push all the air out. It worked just a pain messing with those zip ties. I read a few blogs/how to and a few people used the drawers and it worked for them. It’s shared/common fridge with pet food and lots of hands grabbing beer, so this was my protection from people messing with it. Maybe I’ll rearrange to be safe….
Have you fired the lower priced bags? I was torn.
_________________ Which is the better: a good friend, a good heart, a good eye, a good neighbor, a good wife, or the understanding of consequences? It is none of these. A warm and senitive soul which knows the worth of fellowship and the price of the individual dignity, this is best.
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Sun Dec 25, 2022 12:39 pm |
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Wetpaperbag
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Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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Wow you are adventurous. I've seen a few videos of people dry aging for longer than 120 days, and it gets mixed reviews. Your set up and quality of beef you start with play a big part in this. Especially going for so long. Good luck on your adventure with that.
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Sun Dec 25, 2022 2:45 pm |
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wilmermj
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Location: Mount Vernon Joined: Sun Aug 26, 2012 Posts: 1550
Real Name: Areyouthreateningme
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Very busy this week and had totally forgot to even look at these dang things.
The rib roast doesn’t look promising but it doesn’t smell yet, so I got that going for me. It was pre trimmed at the store when I bought it, so I wonder if that has something do with it.
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_________________ Which is the better: a good friend, a good heart, a good eye, a good neighbor, a good wife, or the understanding of consequences? It is none of these. A warm and senitive soul which knows the worth of fellowship and the price of the individual dignity, this is best.
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Wed Jan 11, 2023 9:04 pm |
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wilmermj
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Location: Mount Vernon Joined: Sun Aug 26, 2012 Posts: 1550
Real Name: Areyouthreateningme
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The New York strip loin definitely looks more like the videos and other pictures I have seen of this process. It came vacuum packed straight from the distributor/butcher like the instructions suggested.
Lol that side pic sucked. I’m tired, I’ll do another update next week.
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_________________ Which is the better: a good friend, a good heart, a good eye, a good neighbor, a good wife, or the understanding of consequences? It is none of these. A warm and senitive soul which knows the worth of fellowship and the price of the individual dignity, this is best.
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Wed Jan 11, 2023 9:08 pm |
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cmica
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Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15247
Real Name: chris
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glad you brought this up again got home the other day. WIL. next time get one with fat cap on, you have to trim anyways so less meat going. If you do a 45 day for you bday I will say get another and double it, you will see and taste a difference. ok so we got 133 days in. no stink and starting to get the "tenderizing"
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Wed Jan 11, 2023 9:22 pm |
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Wetpaperbag
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Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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Just to add to the post, I found some photos from two years back when I dry aged with the Umi Bags. I forgot to write down the pre-weight. I took the trim and ran it through a grinder to make burger. I was disappointed when I made burger patties, but I think my fat to lean ratio was off. They were fatty, and the dry age cooks way faster than fresh beef. So it had some uneven cooking to it. I think if I had a better ratio, and a finer grind would have helped. It was good if you needed burger for something like Helper or soup. I did a 35 day age. Steaks were fantastic though. Attachment: 66072139_10158223333832069_7485547764026179584_n.jpg Attachment: 66031091_10158223333957069_7267569575229652992_n.jpg
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Wed Jan 11, 2023 10:37 pm |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52155
Real Name: Steve
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Those steaks look good, it doesn't seem like you lost an awful lot to the pellicle.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Thu Jan 12, 2023 6:37 am |
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cmica
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Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15247
Real Name: chris
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well 165 days no scale so I cant weight it. the hardest part was cutting the pellicle off, about 45 min. Kept it simple just honey mustard salt and pepper I can barely cut it, just falls apart and juicy.
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Sun Feb 12, 2023 9:31 pm |
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wilmermj
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Location: Mount Vernon Joined: Sun Aug 26, 2012 Posts: 1550
Real Name: Areyouthreateningme
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Man after much ado, I also completed this evolution as well and I’m not 100% I’d do it again. I think the Strip loin turned out good but the rib roast was questionable. The strip loin had a woodsy nutty smell. The meat had a nice deep red color and tasted great. I ate one, vacuum sealed the rest and froze them to be Sous Vided once I buy one.
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_________________ Which is the better: a good friend, a good heart, a good eye, a good neighbor, a good wife, or the understanding of consequences? It is none of these. A warm and senitive soul which knows the worth of fellowship and the price of the individual dignity, this is best.
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Mon Feb 13, 2023 7:34 am |
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wilmermj
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Location: Mount Vernon Joined: Sun Aug 26, 2012 Posts: 1550
Real Name: Areyouthreateningme
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Now onto the disheartening part of the evolution. This rib roast smelt like the back kitchen of the small questionable taqueria. You know the one you ate at once, you were ok but your buddy got sick at even though you ate the same thing.
Most of the meat had that deep red color but there were some grey/brown spots that I questioned and cut as much away as I could. The smell was similar to the New York’s but had that off smell to it as well. After cutting so much of the top layer off, I felt like I cut away more then what was left over. I haven’t tried one the ribeye yet because I had to work the last 12 days and didn’t wanna chance it.
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Mon Feb 13, 2023 7:45 am |
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