DIY Aging beef process

Discussion in 'Beef' started by papa g, Dec 29, 2011.

  1. I've always wanted to try my hand at aging beef and wonder if any has done it and how easy/tedious it is.

    Don't ask me why I want to do it, it just seems like it would be pretty cool to say  you aged your own beef when serving it...!

    g
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Check this site out.

    I have one but yet to use it.

    http://www.drybagsteak.com/
     
    papa g likes this.
  3. Thanks for the quick response...I can see I'm gonna need to seek counseling for my addiction to this site.

    g
     
  4. venture

    venture Smoking Guru OTBS Member

    There is no counseling that will help your addiction.  Just relax and enjoy it before it gets worse.

    Good luck and good smoking.
     
    papa g likes this.
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Chef JJ should be along shortly, he seems to be really well versed in the dry aging process. Me, I'm still trying to get a handle on my own aging process, and if you believe my wife, I've got a bit to learn yet.
     
    Last edited: Dec 29, 2011
  6. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If JJ doesn't see this just PM him. His way seems very easy to do.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now this is something that I have been wanting to do also. So learn from theses guys and then each me.
     
    papa g likes this.
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have done short term, 1 week, Dry aging for several years. I buy a Standing Rib Roast, any beef roast will work, and wash it, pat it dry then Rub it with Montreal Steak Seasoning but any dry rub will work. I wrap the Roast in Cheese Cloth or a Lint Free Cotton Tea Towel and place it on a Rack in a Plastic Container, I like the fish tubs that Fish mongers throw away, they are like big tupperware. I put the whole deal on the bottom shelf of my refrigerator and let it rest, uncovered, for 5-7 days. I change the Wrap every 2 days. For this amount of time I have not gotten significant drying where I had to trim anything and with the Salt in the rub I have not seen mold. I am trying it this year without the Montreal to see if there is a difference as to when the Rub is applied. The further research I have done shows that the Dry age Bags let you do even longer ages but trimming will be necessary...Hope this helps...JJ
     

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