Dry-Aged Steaks

[LightningBoldtz]

Looking into getting some UMAI Dry Steak bags and doing some dry aged steaks.  Anyone else do this?

[1buckie]

never done myself, but the best posting I've ever seen on the 'Net were of dry aged stuff by this woman from Seattle:

http://www.thesmokering.com/forum/viewtopic.php?t=64183&highlight=dry+aged+waygu

http://www.thesmokering.com/forum/viewtopic.php?t=59911&highlight=dry+aged+waygu

She chips in on this disscussion:

http://www.thesmokering.com/forum/viewtopic.php?t=54225&highlight=dry+aged+waygu

This is one of her older ones....done on a Weber:

http://www.thesmokering.com/forum/viewtopic.php?t=45842&highlight=dry+aged+waygu


Have to put up Smoke Ring links, as for some reason her blog / site is unworkable......

that 1st link of the Waygu brisket is so far off the hook I can even comprehend.......

.

[1buckie]

And just for the heck of it......not dry aged, but here's her Fried Chicken on the Weber:

http://www.thesmokering.com/forum/viewtopic.php?t=49956&highlight=dry+aged+waygu

[TheDirtyGrill]

Just as a tip on dry-aging as told when we saw Heston Blumenthal at a local show:

1. Before cooking steak, take it out of the packet and leave it on a shelf in the fridge (with a tray or plate underneath it) for two days. Yes, two days. Air circulating around the steak will start to dry it out, concentrating the flavour and tenderising the meat. Then let your steak rest outside the fridge for a couple of hours before cooking, to get it to room temperature.

http://www.channel4.com/programmes/how-to-cook-like-heston/articles/all/hestons-top-10-tips-for-beef

If it's good enough for one of the worlds top chefs it's worth a go.

We do this quite a bit and it's great.

[CurtP]

I've been reading a lot about dry aging lately.  The consensus seems to be that using the bags isn't dry aging.  Can't say I agree or disagree, but but I'm going to try the more conventional method with pink Himalayan sea salt and a 32°F refrigerator.  My sea salt arrived yesterday and my stainless racks and heavy duty cookie sheets arrived today.  Going to stop by the butcher some time this week.