drybag dry aged meat project

[mk1]

well I decided to give them a try since we got the chamber vac sealer.....

I have a back fridge that doesnt get opened much.

I first put in an over trimmed store bought boneless rib roast while I waited for my subprimal grassfed meat to arrive.

One thing is clear. There is weight loss from water and trimming. Also, the meat has no off smell even after 21 days.

I think the bigger the chunk you do the better.

Also my dog seems to really like the trimmings!

I will report back after I cook some of these.....

[Cook_Shack]

Sure looks good.
What were your vac and temp settings?

[mk1]

The vac was set on 30 seconds vacuum and 7 seconds seal.
The fridge holds a range of 34-38 degrees.

Having steak tonite!

[Cook_Shack]

Thanks for the info.
Pictures show your great results!
The front Vac Pak looks really good.
Back right looks loose.
(Was there any seal slippage at 7)?

How are you liking the unit?

I'm picking up my steaks today.
1) Some for cooking on "Ralph"
2) Some for Sous Vide and searing on "Ralph"
(plan to use "Doc's" pizza pan suggestion)

[mk1]

LOL those are pre sealing for the deep freeze! (post-aging) The vac sealer on 30/5 for regular sealing works great!
I use the 7 for the special drybags.


The only issue is the need for a large enough bag so the strip to be sealed lays smooth with no folds or major wrinkles. It is recommended that you observe the bag for 10-15 minutes before freezing to verify no leakage.

[Cook_Shack]

The only issue is the need for a large enough bag so the strip to be sealed lays smooth with no folds or major wrinkles. It is recommended that you observe the bag for 10-15 minutes before freezing to verify no leakage.

I bought some 10x18's for the large stuff, so I can get that wrinkle free seam.
(chamber vac is the only way to go)

[Cook_Shack]

You might like running this through the vac, if you like eggplant.

http://chadzilla.typepad.com/chadzilla/ ... gplan.html

[mk1]

interesting....

[Firemonkey]

I thought one of the advantages to the drybags was that you would not need to trim after the aging, and thus would save some loss? Is this not the case?

Have you tried aging without the bags to compare the results?

If you still have to trim, what is the advantage to the bags? FWIR they added a fair amount to the price of the finished meat. With a clean, semi-dedicated fridge (no chance of spilling or dropping anything on meat) are the bags worth it?

[mk1]

I think you always need to trim the rind as it is dry, this is why they do not recommend aging heavily trimmed meat.
The bags are a semipermeable membrane to let water out and gas in, but avoid off contamination by other things in a nondedicated meat locker.

It allows aging out as far as 45 days, which I don't think is advisable with a cheesecloth wrapped technique (from my reading)

Unfortunately my kids all got the flu yesterday so I didn't get to cook the steaks last night......

[mk1]

well, I cooked them tonight and they were very good. Nice flavor and very tender. And this was just regular Publix ribroast that I tried first . I will be making a 4 bone grassfed roast that has been aging alsmost 4 weeks for xmas dinner.

[mguerra]

Where do you source your grassfed?

[mk1]

Various places....I am trying the U.S. Wellness for this experiment. We have some in north Florida too.

I have tried Slankers, but was not that thrilled.

[mk1]

Final comments on the trial.

the meat is very good, but the weight loss is significant. Both the cheapo grocery store meat and the grass fed benefited. Both in flavor and texture. Starting with large dimension meat is essential to maintain volume.

I do not know if I could do this without the bag, as I have not tried. But most sites don't recommend going more tha 3 weeks in cheesecloth. In the drybag 3-4 weeks seems as long as needed to get the desired effect.

You do still have to carve away skin/rind. The manufacturers website seems to give an accurate portrayal.

[mk1]

dry aged 25 or 26 day xmas grass fed roast pics
for your drooling pleasure!