Debunking Dry Aged Steaks - Homemade Dry Aged Steaks vs Store Purchased
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- Опубліковано 3 бер 2022
- Join us as we are comparing homemade dry-aged steaks vs dry-aged steaks from the store. This video is a follow up to a recent video we made recently and we are comparing the store dry-aged methods to the way we dry age meat at home and finally know what's better!
Dry-Aged steaks… Should you buy it or should you make it? The question we all have… It is easy and time saving to just buy them in the store but how good it really is when compared to a home made one? That’s what we are experimenting with today to give you the right answer at the end! Link in bio!
Dryaged steaks are amazing but it takes a long time and equipment to make BUT store bought dryaged meat is sold as an easy solution that just cost more... BUT let’s put one next to the other in the grill to find the truth!
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I was laughing almost as much as Mrs. Ninja. That was great. The steaks looked amazing, but she had me actually laughing out loud. Thank you both for what you do for us.
Lol she couldn’t stop!!! 🤣🤣🤣
We missed a lot the sisters 😂😂😂
Mrs. Ninja stealing lines! ;-) Can't wait for the 200 day video, and this was awesome, too!
LOL she is killing me! 😂😂😂
LOL, great stuff brother, I can watch Mrs Ninja crack up all morning long!
Of course you made me hungry and I loved when Mrs. Ninja cracked up laughing.
LOL she had a lot of fun! 😂😂
I could not help but laugh along with Mrs. Ninja 😂😂😂
Fun episode!! Thank you and I would actually dry she the steak myself! I just need to know how. Do you have a video on how to dry age?
I'm planning a live to explain it all! Keep tuned! 😀😀
Bro!! That was hilarious!! You both are a blast! We appreciate you not editing it out too. I must say your channel has matured and developed (kinda like dry-aged) into an outstanding how to/experiment video library. Thank you Papa!!
I swear brother, I put on 10 lbs every time you put out a video!!!
NINJA APPROVED!!!
LOL You are the BEST my brother! 😂😂😂 Thank you!
great video as usual! did you make a video about dry aging steaks at home?
Not yet, planning on a live with that as there is a lot of things to say! 😂😂😂
Looks fantastic!
Hey, Ninja! It's me again... 😉
As you know, this is *my* "wheel house." Have you tried letting the steak(s) rest *before* you sear and "shock" the steak?? Let the juices equalize and *then* sear...
That way, you can serve them right off the fire and on a "sizzle plate" and you don't have to wait to dig in!! It's impressive to the *snobbiest* "steak mooches" you know! 😉 😆
Dry-aging is such a complex and confusing concept because there are such different approaches...
From putting a steak on a rack (pan underneath) in the top section of your fridge (thats where the cold, dry air is introduced) and turning it over every 6-12 hrs for one to four days, depending upon thickness (I like about a day and a half for a 1.5" steak)... To hanging in a temp./humidity controlled cave (like some cheeses) which is lined with thick, pink salt blocks which prevents certain bacterial and mold spore growth while simultaneously promoting others and, while gently flavoring the meat for varying amounts of days... To converted wine refrigerators, to the "dry-age bags" shown on UA-cam.
The biggest secret to dry aging is to understand the particular process to which *your* particular piece of meat was exposed, in order to understand what to expect in texture and taste because... They're all different in the results they produce.
You can't compare 45 day, natural salt cave, dry-aged meat to some 28 day, "dry-aged" (however it was done) Costco/Sam's, etc. store bought, "dry-aged" meat because the texture, density, bacterial/mold growth (if any) are going to all be *completely* different and possibly, the meat ruined (or at least tastes funny).
There are *three ways* that I would accept as truly "proper" dry-aging and they produce *very* different but very high quality results.
A- Find a salt-lined cave in just the right place in a French mountainside which has all the proper bacteria and molds to make the most perfect piece of meat... Enjoy your flight. ✈️
B- A commercial (possibly salt lined, possibly not), very large, dedicated aging chamber in a huge facility, of which there are several in the states. They cater first and foremost to the restaurant trade (which is why they can charge you the big bucks), then to a few quality retail distributors... Good luck with that.
C- (And this is surprising), the converted, wine storage refrigerators which are designed for precise temp and humidity control and *can* have Himalayan salt blocks added. You can buy them or build them yourself and they produce a consistent, very high quality product and, one of those is in my future. 😉
You won't necessarily get the heavy, "cheese" types of molds but, you'll get good, deep red, dense and flavorful meats with the appropriate flavors.
There are a couple of *very* small "boutique," home dry-agers out there but... They're *way* too small, too expensive and, I think, unpredictable. Don't make some idiot rich because you want to raise your "cool factor" with the hipster crowd (no offense, that's who's buying them).
Beyond all that, try the bags and see what happens. Anything else is just a guess and quite likely, a waste of money.
I'd rather put my steak on a wire rack on the top shelf of the fridge for 24-36 hrs (12 is better than nothing). And, just like a "real" dry-aged steak, you'll lose some to trim so, start with a thicker cut than you need and trim any heavy fat, first. And *DO NOT* add salt first when you do this, I don't care what *anyone* on UA-cam says... 😉
Just remember to turn the steak over periodically because, the moisture will drain down (gravity and all) and make the bottom "soggy," if you don't. You won't get all the cheesey, mold, goodness but, it dries the outer layer, removes moisture and intensifies the flavor, for sure.
So... The wine refrigerator, dry-aging bags and top rack of the fridge. That's the 3 best shots at three cost levels for aging your meats at home. Otherwise, find a reputable butcher who sells *real,* quality dry-aged meat from those large, commercial outfits that do it right. Stick with those and you'll never go wrong!! 😀
Update...
I've already bought the temp and humidity controllers, I'm just looking for a smaller, "home" wine refrigerator to convert. 😉
I had to click your channel, then click this upload to see this in 4/10/22. Again, what the hell, UA-cam?
A great video as always. I will definitely try my own dry aged steaks. How do we do it without our own special equipment. I am think of making a roast into biltong, but cutting off the sides for snacks and the rest for a braai... speaking of which, how far is your biltong making? Do you need any help?
What about the prices? You say the bought one costs 30 but how much you spend all for the home made one?
Great video, we love you too, stay strong and healthy. 🙏👍
I believe the difference between the store vs home aging. May be due to the stores are aging much larger cuts than you are drying at home.
That shouldn't make a difference but the way they handle it and the time it cures does.
@@SaltyTales i think they dry age it in the freezer
JAJAJAJAJAJJAJAJA
Miss Ninja me pegó el ataque de risa!!
Saludos compadre!!
JAJAJAJAJAJAJAJAJJAAAAAAAA!!!
It would be nice to link to a video where you explain your method of dry-ageing.
And what is your start product. Is it freshly slaughtered or does it also have a shelf time?
Fine, now i'm hungry again... Tomorrow is steak day. 🤤
Yeah babay! 😂😂😂
You always make me hungry no matter what keep laughing mrs ninja 😂
Glad you kept that sort of Ms. Ninja "outtake".. made me laugh. I'm SO jealous of all that great equipment you have. Looks like I'm gonna have to dry age my own steak this spring. Thanks for the vid ST!!! ps what's the difference between a wife and a g/f? 40lbs....... (JUST KIDDING Ms. NINJA!!)
LOL there you go she is cracking up again! 😂😂😂😂
I think you should try after miss Ninja that way you dont have any effect on her judgment! Keep cooking im hungry
LOL I'll try! 😂😂
I hope to see the 200 days dry aged steak one day.
200 days from now! 🤣🤣🤣
😆
Most annoying.... I'm in a museum and notification has come through... I so want to watch it now.... Will have to wait 😭😭
LOL Man! Show them the delicious part! 😂😂😂
Real dry aged steak made Mrs. Ninja crazy!
You could say the homemade dry-aged steak was in the special care of a ninja also funniest laugh I've heard in awhile
😂😂😂 It was all fun but Ms Ninja killed with the laugh attack! 😂😂
XD, me deí mucha risa con Miss Ninja🤣🤣🤣
LOL esa Ms Ninja es tremenda! 😂😂😂
She love the cook.....
😂😂😂😂
Can you try ketchup or bbq sauce as binder?
Mrs Ninja is taking over! 😂 I remember when Mrs Ninja didn't like dry aged meat. My butcher dry ages steak for me. The prices are going up in the UK!
LOL She is kicking my butt! 😂😂😂
Mmmmm dry age meat 🍖
The best for me too ✋
Saludos
Love you guys
Thank you Primo Martin!!! 😂😂
F. A. N. T. A. S. T. I. C. !!!
🙋 Hi bro'Ninja 🍻😋👍
Both of them look deeelicious
Can you dry age a briskett and cook it as a steak? For science 😋
She vapor locked right then and there :P
Love to hear women laugh and get carried away with it.
Miss. Ninja love you 😍 ❤
LOL 😂😂
Number B is the best and letter 1 was not
LOL 😄😄
The WF dry aged steaks are good quality meat but they should not even call it “dry aged” as it has none of the dry aged flavors. I dry age at home and have found 45 days to be the ideal duration to develop a deep nutty flavor and enhanced beefiness. Honestly, dry aging does not tenderize at all. For that I marinate the steak in pineapple purée for ~1.5hrs and that adds it’s own flavor that combined with the nutty dry aged flavors makes my favorite steak in the world. The highest priced steakhouses don’t impress me at all and I find their steaks to be mediocre at best and chewy, sinewy, disasters on average.
I'm right there with you brother!