Can we take a moment to show our respect to the amazing cinematographer for making such beautiful video's each time! The coloring, B-roll,handheld filming, ... Well done! Keep it up! And in the meantime.. #keepongrilling
Having worked with the dry aging chamber at work, it works much better on the bigger primal cuts and much better if its a cut when there's a bone attached. We've done experiments dry aging flanks and such to disappointing (not to mention expensive) results, even when we tested it out with lesser days in there it's just not worth it which is where those bags come in handy!
You're right. Look at gudafoods and his experience over the years. I honestly think he started off in the wrong kind of meat should have went for three bone roast
I’ve used the bags a few times at home and was wondering how the fridge would compare. Very interesting. We’re going to need to see some more results to get the final verdict.
A good honest video, I like that you show the failures too, we’re not perfect and by making mistakes it makes us better smokers, can’t wait to launch my channel soon keep an eye out for it thanks Roel
Hello Pitmaster X, for aging in the “home” Dry Ager you need to use big pieces on the bone with fat cap. I have a small Dry Ager, that fits about five ribs pieces of a cows back. The ends I cover with 50/50 beef fat/neutral oil, then you have less lost dry meat. Because of the fat the meat ages slower, but I leave it up to 150 days. But I always let my butcher pre-age it 30 days, I found that his big chamber ages it more intense. So my Dry Ager is more a meat keeper with dry aging add-on, I cut off a steak now and then from the big piece, then put the rest back in.
I would say to pull them at the same weight loss. That would fairer. This was stunning. I purchased some Umai bags two days ago for the holiday prime rib roast. This makes me feel better about the purchase. WOW.
I have an extra refrigerator that I use to dry a whole rib eye. I do empty it out since I don’t want anything to absorb the off smell from dry aging. I do NOT use a bag. Just keep it on a wire rack at a temperature of 33 to 36 degrees for about 28 days. It does not look like the bag results whereby you see a burgundy red color. It is much darker brown with little burgundy color. But once trimmed it is deep red and smells awesome. There is a lot of trim loss and I’m thinking of going to 21 days to possibly have a little less trim loss.
Would be really nice to see a couple of episodes for a smoked fish recipes. I'm sure you are good at it... Also, check your humidity level in the cabinet, I've never had a steak looking like this even after 42-60 days of aging.
I have bone in ribeye roast dry aging in a bag , 3 weeks to go , looking forward to it , i plan to buy a dryaged ribeye from local shop that have cabinet and compare as well
Nice haircuts boyz👍👍. Good video..I can't wait to see te comparison of a cheap ribeye dry aged and a expensiver cut not dry aged. Also need to maken the video again when you master the dry aged cabinet
Dry age a grain fed finish, dry age a grass fed finish and a corn fed finish. 21 days on the hook has always been my standard best, 14 has been what you can buy..
I currently have a 4 lb rib roast in a bag, it will be pulled out on october 2 which is 55 days. Im putting out a video on it! Ive never had dryaged before so im in for a surprise!
Getting your bag to 1800g would take longer than using the fridge, my guess is the fridge would get down to 1800g in half the time... so if you do redo the test, then make sure you start and finish with the same weight & measure how long each method takes... then do the taste tests... I would love to know the results
I came to suggest the same in the comments. Generally a commercial-grade appliance is commercially sold be cause it saves the business time, so they don’t have to wait a month for each primal to age, likely is done much sooner. The best way to know is by pulling it when it loses X% of its starting weight.
To answer the question whether we would buy a cabinet like that, I just have, even though it's just the smaller version of the two you have. And I'm confident, it will produce good results. Sometimes, these things require some trial and error in the beginning.
I agree Pitmaster, you need more experience with the cabinets. I suspect it pulls more moisture from the meat in a shorter period of time. A normal frig does not do that efficiently, moisture is slowly collected but drips back in during defrost of the frig. The cabinet has more fans to remove moisture and vent it away from the inside. So maybe try 4 of the same meat over a period of 4 weeks or the length of this test. In the movie Shogun by James Clavell, the English guy wanted a dry aged duck( or pheasant), he found and killed one, hung it on the front porch and told no one to touch it...unfortunately the smell became too much for the servants not accustomed to dry aging meats...lost his head.
Dry age ibereco pork. Think capicola. Maybe throw some wet acorns in there. Wrap the pork with taro leaves or other aromatics so it can age with it. I'm thinking flavors and I know that's what you're looking for.
Not that have any experience in that, but i think the Cuts have to be much bigger for the dry age cabinet to work properly. It looks like most of the meat is almost dried out. The bag won't dry out as much because you don't have the constant flow to exit the moist air in the regular fridge. This way the meat in the bag is wetter, but will lack some dry age flavour. Im almost sure it will be way better when using a really big chunk of beef in the cabinet, because the core of the meat won't dry out.
In the cabin the meat needs less time vor dry aging then in the bag because its losing more moisture in the same time. In the cabin you need between 3-5 weeks. You have to control and smell it dayli. If its OK and you dont need it at the time, put it in Vacuum.
When you buy a high performance sports car, the dealer normally recommends taking a driving class. Maybe you could find a Masterclass that would help. I know it is getting expensive for you to have "not exactly " results. Thanks for your video.
Hello there, nice video. Can you please tell me what brand of bag you used and how many days you aged it? I have tried to dry age beef on my tiny fridge just like you did on the video and the result was not good at all, simply uneatable, so I supposed it was the type of fridge,but your video tells me different! Could it be the bag brand? I used umai dry which in theory is good and recognized……….I would appreciate your help with this. Thanks!
Seems to me that in the bag you are in fact wet-aging and it is not real surprising for the result to be sticky on the outside as well as being heavier since the moisture could never leave the bag. I did a very first attempt at making my own pancetta last winter and sort of flunked that as I discovered later that I had used the wrong rub for the second phase. Still the result was pretty good and made excellent carbonara. The curing method involved adding a rub, wet-aging in a sealed bag in the fridge for a week, wash off the sticky outside, pat dry and re-apply rub, hang from the ceiling for 6 weeks. Even after all that time the meat was pink on the inside and I figure this method might work for your dry-aging experiments as well.
We were visiting the Marken in Italy this year and the restaurant just around the corner had 1 of these cabinets, they only had big cust with bones attached in it. Try dry aging a fiorentina and you won't be disappointed. It's all about the meat you put in. I have great results with Ribeyes in the drya bags but a tomahawk came out disappointing. Can you sent some pictures via DM.
Do comparison of just in mini fridge. I am able to dry age ribeye primals in a mini fridge for 45ish days pretty well, just need to run a fan inside and a tray of salt. No bag required.
I did the exact same thing with a prime rib roast. Small fan inside a bar fridge. Big tray of coarse salt below the roast (not touching the meat). I went 48 days. The meat was amazing.
I think your right.. you just need to learn the quirks of the drying cabinet.. so many variables there.. in the bag.. no variables.. you put it in and take it out.. no adjustments or settings to fiddle with.. I still think you made a good investment!
You talked about that the expensive meat was oxidised. What would happen if you fill the dry age chamber with only nitrogen? Apples are stored with that. Would only add a bit more on investment however. 🤪🍗🥩
Was hoping somone would eleborate to why the cabinet over dried the beef as thats what it looks like. I would guess the humidity was too low. Even with extended drying time it should have still been red inside.
I've been looking at one of those fridges since they were first available in the US, but they are crazy expensive for what it is. I'm sure they is some fine tuning to do with the settings, they outside color wasn't correct from the beginning. Be interesting to see how things are tweaked and results improve.
hey guys!,a good information vídeo👌Il think some things have to be set up on the cabinet, for that much money a better result should come out I think! More research perhaps 🤔 But il now only this from cold smoking 🥓 🥓 bacon😋schwarzwalder schinken art. Great video thanks for sharing 💪
If these are the UMAI membrane bags, than I am missing the strips of a fabric. In videos from GUGA you'll always see that he puts some sort of a white fabric in the bag before vacuum seal it.
I wonder if the cabinet dries meat faster than the bag. That would explain it tasting "drier." Then the question is how much time the expensive setup saves relative to the cheaper setup (which then needs to be adjusted for the cost of the power).
That look of worry on his face about his "investment" and whether he could have spent the money elsewhere is priceless. Plus his wife is probably gonna yell at him
If I did my math right it's about 10% difference in weight. If there's a control for humidity in the cabinet, I would crank it up. Edit: it might even help to have it as full as you can get it with meat, it looks like there's a lot of empty space.
is een goede dry age koelkast moet je tijd zeker halveren tegen over gewone koelkast .de werking gaat veel sneller in profecionele dry age koelkast als gewone .
Well this was a big surprise. Never seen dry aged steaks where the oxydatiion has gone internal. Very strange. Any idea why this happen? In restaurants they use those big meat lockers, but they are just really big walk in version of your dry aged cabinet. Could it be a bad seal from the door gasket? Or possible temp drop during the process? My (limited??) understanding of the dry age process was that the outer crust that is foring during the process both is curing the meat and protecting the meat from unwanted reactions. Of course the only dry aging and drying of meat I've done myself is using those dry age bags, and also hanging meat outside in the cold weather inside a steel meshed caged, like traditional swedish method used by the people way up north. Dry aging I myself have stopped 100% because of how wasteful it is, but drying and curing outside, I still continue doing. But mostly for elk, deer and occasional lamb. But I might still sneak a taste of dry aged steak if I see on a menu. I know, double standard buhu. I'm only human, give me a break.
I noticed the tri tip when you put it in the cabinet looked different it looked grayish when you put it in there or maybe it was just the lighting ether way thanks.
Could it be that the drying process in the bag is slower than in the cabinet? So the one from the cabinet may be over- aged. This might also explain the grey meat. The bag will impede the moisture loss and oxygen acess ... so maybe the Steaks should be compared with equal weight loss.
Maybe dry age 1/2 the amount of time in you caninet ? I've used the bags on a prime rib.... best I'd ever had !!! Cooked it on a rotisserie..... 2 1/2 hours..... Perfect medium rare..... thanx
Really surprised at how this turned out, sometimes cheap apparently is the way to go.. Just like sometimes shaving your head is better than growing it long and scraggly and flipping it around to convince yourself you're not going bald, as this method just makes it look worse.. Try microneedleing, with some Rogaine.. Cheap and produces results.
@@firecogs I don’t use a bag but what I did is to place a tray of sea salt at the bottom shelve so that any access liquid (blood) can drip on the tray and reduce the smell and moisture that is dripping will drip into the salt. I normally make sure that the temp is below 4 degree C and at a minimum of 1 degree C. It normally takes about two weeks for me to dry it out and the meat is still red inside. It will taste great. By the way I also rub some whisky on the meat while aging to have a better taste
@@lockiet7227 I normally run whiskey after three days in the fridge on the meat. I use a whiskey which have oak flavour and the meat will absorb the whiskey and give it a oak smoke taste. In two weeks I use to rub three or four times. You don’t need a large amount but make sure you cover the whole pc of meat. Try it you will like it. Tell me the result after you have tasted it.
I have the Steakager pro 40 along with a few extra options. I can dry age 40lbs of meat at a time. Before buying the Steakager pro 40. I was dry aging meat using the Umai bags and Sausage maker bags that I watched Guga dry age meat with. I used the dry aged bags for a year and a half from 2019 to mid 2020. Then stepped up to the Steakager Pro. I wound up buying Steakager Pro 40, the vertical subprimal truss kit, 2 additional horrizontal (smaller ) truss racks, an additional vertical truss rack, dual mode humidification system, drain hose and pan, and hooks. This works great. I can dry age two 16-19lb hunks of meat vertically. As well as a 7lb hunk of meat by sliding it into the steak ager. There are a bunch of great features compared to dry aging in the Umai bag or sausage maker bag. I was in the market for something more upscale. Can you give me the exact name of the dry aging unit in your video?
maybe wrong setting? i used to buy dry aged steak from the butcher using high end cabinet same that you use now and turn out very good, juicy, mahogany colour, beefy dry age flavour
somthing went wrong in the Cabinet i am Surprise about the Bags😳I have allrady 3.3 Kg Entercote and 3.5 RIB eye in 55 Grad Bags i hope everything go well.Its my first Shot i use a Fridge only for this experiment.After i saw this Video i am confindent that probablly everything will be fine after 35 Days the Temperature in my Frige is between 1-2.5 Degree and a fan is on the Bottom.
The fact is that most of the time you need a strong protection for the steak in orderd to be dry aged well in the cabinet, like a thick layer of fat and bones around the meat. For me this result isn't a surprise. You should compare an all rack of bone in ribeye for exemple.
I'd call the cabinet maker and ask them for some recomendations, and i'd have to go with you left the tri tip in the cabinet to long from the looks of it....
Het heeft te maken met het startgewicht: niet alles kan er 30 (of iets dergelijks) in. Jullie hebben nu droge worst in rijpingskast gemaakt. Vraag meneer Wateetons of hij langs wil komen.
That this meat was brown, must be due to an incorrect setting of the refrigerator. A fan refrigerator with +1 to +2 C°, about 80% humidity, a salt block, is always enough to get a good result. I bought at that time a beverage cabinet for 400€, which gives a good result. The DryAge bags I use only if there is no or little fat layer, so as not to cut away too much dry meat.
Can we take a moment to show our respect to the amazing cinematographer for making such beautiful video's each time! The coloring, B-roll,handheld filming, ... Well done! Keep it up! And in the meantime.. #keepongrilling
You should do another one when the cabinet is “tuned” r you find out that “sweet spot”. Cheers, mate.
I agree, that is the first 'brown' aged steak I've seen from a cabinet.
Having worked with the dry aging chamber at work, it works much better on the bigger primal cuts and much better if its a cut when there's a bone attached. We've done experiments dry aging flanks and such to disappointing (not to mention expensive) results, even when we tested it out with lesser days in there it's just not worth it which is where those bags come in handy!
For me, on limited funds, no dry age. Just a good cut of meat and my barbecue...
You're right. Look at gudafoods and his experience over the years. I honestly think he started off in the wrong kind of meat should have went for three bone roast
Jim at the end (eyeing the steak): Are you gonna keep talking or are we gonna eat the rest of the steak?
Eva: Yeah, what he said.
For sale: Dry Age Cabinets
Cost: Morrison's haircut
I’ve used the bags a few times at home and was wondering how the fridge would compare. Very interesting. We’re going to need to see some more results to get the final verdict.
A good honest video, I like that you show the failures too, we’re not perfect and by making mistakes it makes us better smokers, can’t wait to launch my channel soon keep an eye out for it thanks Roel
Hello Pitmaster X, for aging in the “home” Dry Ager you need to use big pieces on the bone with fat cap. I have a small Dry Ager, that fits about five ribs pieces of a cows back. The ends I cover with 50/50 beef fat/neutral oil, then you have less lost dry meat. Because of the fat the meat ages slower, but I leave it up to 150 days. But I always let my butcher pre-age it 30 days, I found that his big chamber ages it more intense. So my Dry Ager is more a meat keeper with dry aging add-on, I cut off a steak now and then from the big piece, then put the rest back in.
Did I miss it in the beginning, how long did you age these for???
i suspect that you would have to dry age the one in the cabinet less time, since its more efficient than the bag and fridge.
I would say to pull them at the same weight loss. That would fairer. This was stunning. I purchased some Umai bags two days ago for the holiday prime rib roast. This makes me feel better about the purchase. WOW.
how did your prime rib turn out? I bought some umai bags today🎉
I love that you posted this. You keep being true and honest. Kudos from here..!!
You should do a test with different brands of dry ageing bags to see wich ones works best!
I have an extra refrigerator that I use to dry a whole rib eye. I do empty it out since I don’t want anything to absorb the off smell from dry aging. I do NOT use a bag. Just keep it on a wire rack at a temperature of 33 to 36 degrees for about 28 days. It does not look like the bag results whereby you see a burgundy red color. It is much darker brown with little burgundy color. But once trimmed it is deep red and smells awesome. There is a lot of trim loss and I’m thinking of going to 21 days to possibly have a little less trim loss.
Would be really nice to see a couple of episodes for a smoked fish recipes. I'm sure you are good at it... Also, check your humidity level in the cabinet, I've never had a steak looking like this even after 42-60 days of aging.
I have bone in ribeye roast dry aging in a bag , 3 weeks to go , looking forward to it , i plan to buy a dryaged ribeye from local shop that have cabinet and compare as well
Nice haircuts boyz👍👍.
Good video..I can't wait to see te comparison of a cheap ribeye dry aged and a expensiver cut not dry aged.
Also need to maken the video again when you master the dry aged cabinet
Dry age a grain fed finish, dry age a grass fed finish and a corn fed finish. 21 days on the hook has always been my standard best, 14 has been what you can buy..
I currently have a 4 lb rib roast in a bag, it will be pulled out on october 2 which is 55 days. Im putting out a video on it! Ive never had dryaged before so im in for a surprise!
Thank you for this comparison. I'm anxious to see what come of your next dry aged experiment.
Getting your bag to 1800g would take longer than using the fridge, my guess is the fridge would get down to 1800g in half the time... so if you do redo the test, then make sure you start and finish with the same weight & measure how long each method takes... then do the taste tests... I would love to know the results
I came to suggest the same in the comments. Generally a commercial-grade appliance is commercially sold be cause it saves the business time, so they don’t have to wait a month for each primal to age, likely is done much sooner. The best way to know is by pulling it when it loses X% of its starting weight.
Used it wrong? ( I’m sitting in my car next to my grill as I use this reverse sear technique…you taught me.) Great content. Nice haircut Morrison
Really surprising results. Looks like the bag is the way to go. Quick question is how long do I leave it in the bag?
To answer the question whether we would buy a cabinet like that, I just have, even though it's just the smaller version of the two you have. And I'm confident, it will produce good results. Sometimes, these things require some trial and error in the beginning.
I agree Pitmaster, you need more experience with the cabinets. I suspect it pulls more moisture from the meat in a shorter period of time. A normal frig does not do that efficiently, moisture is slowly collected but drips back in during defrost of the frig. The cabinet has more fans to remove moisture and vent it away from the inside. So maybe try 4 of the same meat over a period of 4 weeks or the length of this test. In the movie Shogun by James Clavell, the English guy wanted a dry aged duck( or pheasant), he found and killed one, hung it on the front porch and told no one to touch it...unfortunately the smell became too much for the servants not accustomed to dry aging meats...lost his head.
Nice video. I built my own dry ager from a used commercial soda fridge. I get real good results with it and have tons of space.
You must have read my mind, I was thinking of dry aging in my fridge. Thanks for the video!
I can already tell that these dry aging cabinets are going to be up for sale soon 😂
Dry age ibereco pork. Think capicola. Maybe throw some wet acorns in there. Wrap the pork with taro leaves or other aromatics so it can age with it. I'm thinking flavors and I know that's what you're looking for.
I think those cabinets are made for much bigger cuts....do a whole thing of beef ribs in there....like the whole thing
Not that have any experience in that, but i think the Cuts have to be much bigger for the dry age cabinet to work properly.
It looks like most of the meat is almost dried out. The bag won't dry out as much because you don't have the constant flow to exit the moist air in the regular fridge.
This way the meat in the bag is wetter, but will lack some dry age flavour.
Im almost sure it will be way better when using a really big chunk of beef in the cabinet, because the core of the meat won't dry out.
How was the humidity level in the cabinet? If it was too low, that could be the cause.
In the cabin the meat needs less time vor dry aging then in the bag because its losing more moisture in the same time. In the cabin you need between 3-5 weeks. You have to control and smell it dayli. If its OK and you dont need it at the time, put it in Vacuum.
Sorry the cabinet wasn’t a run away success. Enjoyed the video though. Cheers
Ha ha, good to see you here James. Happy Birthday. Good to see you follow Raul too.
@@fatfoodiesinspain7727 Thanks for the bday wishes
When you buy a high performance sports car, the dealer normally recommends taking a driving class. Maybe you could find a Masterclass that would help. I know it is getting expensive for you to have "not exactly " results. Thanks for your video.
Or ask guga same thing
Hello there, nice video. Can you please tell me what brand of bag you used and how many days you aged it? I have tried to dry age beef on my tiny fridge just like you did on the video and the result was not good at all, simply uneatable, so I supposed it was the type of fridge,but your video tells me different! Could it be the bag brand? I used umai dry which in theory is good and recognized……….I would appreciate your help with this. Thanks!
Every bigger fridge can be customized and transfered to dry age chamber. And it costs 3 to 4 times less then chamber you bought
Seems to me that in the bag you are in fact wet-aging and it is not real surprising for the result to be sticky on the outside as well as being heavier since the moisture could never leave the bag. I did a very first attempt at making my own pancetta last winter and sort of flunked that as I discovered later that I had used the wrong rub for the second phase. Still the result was pretty good and made excellent carbonara. The curing method involved adding a rub, wet-aging in a sealed bag in the fridge for a week, wash off the sticky outside, pat dry and re-apply rub, hang from the ceiling for 6 weeks. Even after all that time the meat was pink on the inside and I figure this method might work for your dry-aging experiments as well.
We were visiting the Marken in Italy this year and the restaurant just around the corner had 1 of these cabinets, they only had big cust with bones attached in it. Try dry aging a fiorentina and you won't be disappointed. It's all about the meat you put in. I have great results with Ribeyes in the drya bags but a tomahawk came out disappointing. Can you sent some pictures via DM.
Do comparison of just in mini fridge. I am able to dry age ribeye primals in a mini fridge for 45ish days pretty well, just need to run a fan inside and a tray of salt. No bag required.
I did the exact same thing with a prime rib roast. Small fan inside a bar fridge. Big tray of coarse salt below the roast (not touching the meat). I went 48 days. The meat was amazing.
What kind of fan did you guys use
I think your right.. you just need to learn the quirks of the drying cabinet.. so many variables there.. in the bag.. no variables.. you put it in and take it out.. no adjustments or settings to fiddle with.. I still think you made a good investment!
You talked about that the expensive meat was oxidised. What would happen if you fill the dry age chamber with only nitrogen? Apples are stored with that. Would only add a bit more on investment however. 🤪🍗🥩
That's some guga level experiment, he needs a angel to test it though.
Morrison's haircut more on point than that dry age cabinet steak
Who's DA bags did you use?
Was hoping somone would eleborate to why the cabinet over dried the beef as thats what it looks like. I would guess the humidity was too low. Even with extended drying time it should have still been red inside.
Great comparison of the processes. Thank you.
How long you have the steak drying? I wanna do it with the bag. .. Thank you 🇲🇽 / 🇺🇸
Good morning from USA CALI
I've been looking at one of those fridges since they were first available in the US, but they are crazy expensive for what it is. I'm sure they is some fine tuning to do with the settings, they outside color wasn't correct from the beginning. Be interesting to see how things are tweaked and results improve.
Good morning bud
From beautiful Tucson Arizona
Please please please make beef tripitas asadas
Have a great day
hey guys!,a good information vídeo👌Il think some things have to be set up on the cabinet, for that much money a better result should come out I think!
More research perhaps 🤔
But il now only this from cold smoking 🥓 🥓 bacon😋schwarzwalder schinken art.
Great video thanks for sharing 💪
What humidity was the Steakager set to? And temp?
If these are the UMAI membrane bags, than I am missing the strips of a fabric. In videos from GUGA you'll always see that he puts some sort of a white fabric in the bag before vacuum seal it.
What are in all of the tubs in your beer fridge?
I wonder if the cabinet dries meat faster than the bag. That would explain it tasting "drier." Then the question is how much time the expensive setup saves relative to the cheaper setup (which then needs to be adjusted for the cost of the power).
That look of worry on his face about his "investment" and whether he could have spent the money elsewhere is priceless. Plus his wife is probably gonna yell at him
If I did my math right it's about 10% difference in weight. If there's a control for humidity in the cabinet, I would crank it up.
Edit: it might even help to have it as full as you can get it with meat, it looks like there's a lot of empty space.
Tnx kamado joe u are the best
is een goede dry age koelkast moet je tijd zeker halveren tegen over gewone koelkast .de werking gaat veel sneller in profecionele dry age koelkast als gewone .
Well this was a big surprise. Never seen dry aged steaks where the oxydatiion has gone internal. Very strange. Any idea why this happen? In restaurants they use those big meat lockers, but they are just really big walk in version of your dry aged cabinet. Could it be a bad seal from the door gasket? Or possible temp drop during the process? My (limited??) understanding of the dry age process was that the outer crust that is foring during the process both is curing the meat and protecting the meat from unwanted reactions. Of course the only dry aging and drying of meat I've done myself is using those dry age bags, and also hanging meat outside in the cold weather inside a steel meshed caged, like traditional swedish method used by the people way up north. Dry aging I myself have stopped 100% because of how wasteful it is, but drying and curing outside, I still continue doing. But mostly for elk, deer and occasional lamb. But I might still sneak a taste of dry aged steak if I see on a menu. I know, double standard buhu. I'm only human, give me a break.
I suspect humidity was too low, or temperature too low, or both.
It seems more a matter of how you set the dry aging chamber more than anything
I noticed the tri tip when you put it in the cabinet looked different it looked grayish when you put it in there or maybe it was just the lighting ether way thanks.
Can you please link the bags you use? Thanks
Something went wrong massive. 😮
What have yall done with Morrison?
Maybe in the cabinet the period of drying is shorter for the same result from the bag, if you get what i mean...
Can you coat in salt and then store it in the dry age cabinet to salt dry age something? Is that a thing??
Cool hairstyle, Morrison
Interesting result, i would have not even tried the steak from the dry age fridge.
Could it be that the drying process in the bag is slower than in the cabinet? So the one from the cabinet may be over- aged. This might also explain the grey meat. The bag will impede the moisture loss and oxygen acess ... so maybe the Steaks should be compared with equal weight loss.
How long did you leave it in the fridge for?
Try the bags in dry age unit please
Side kick is funny
what about in the bag in the cabinet?
Maybe dry age 1/2 the amount of time in you caninet ? I've used the bags on a prime rib.... best I'd ever had !!! Cooked it on a rotisserie..... 2 1/2 hours..... Perfect medium rare..... thanx
It looks like a bag but it isnt : its actually a membrane that allows moisture to come out and nothing else to come in #guga
The steak from the cabinet looks like it was dry aged much longer.
He had to have messed something up with the humidity.
Really surprised at how this turned out, sometimes cheap apparently is the way to go.. Just like sometimes shaving your head is better than growing it long and scraggly and flipping it around to convince yourself you're not going bald, as this method just makes it look worse.. Try microneedleing, with some Rogaine.. Cheap and produces results.
😅
What dry aging bag did you guys use?
I use a beer fridge with glass door, it works well for dry aging
Do you use the bags in your fridge or just place the beef in the fridge as it is?
@@firecogs I don’t use a bag but what I did is to place a tray of sea salt at the bottom shelve so that any access liquid (blood) can drip on the tray and reduce the smell and moisture that is dripping will drip into the salt. I normally make sure that the temp is below 4 degree C and at a minimum of 1 degree C. It normally takes about two weeks for me to dry it out and the meat is still red inside. It will taste great. By the way I also rub some whisky on the meat while aging to have a better taste
@@williamtan7912 why whiskey can you explain?
@@lockiet7227 I normally run whiskey after three days in the fridge on the meat. I use a whiskey which have oak flavour and the meat will absorb the whiskey and give it a oak smoke taste. In two weeks I use to rub three or four times. You don’t need a large amount but make sure you cover the whole pc of meat. Try it you will like it. Tell me the result after you have tasted it.
@@williamtan7912 will do
I have the Steakager pro 40 along with a few extra options. I can dry age 40lbs of meat at a time. Before buying the Steakager pro 40. I was dry aging meat using the Umai bags and Sausage maker bags that I watched Guga dry age meat with. I used the dry aged bags for a year and a half from 2019 to mid 2020. Then stepped up to the Steakager Pro. I wound up buying Steakager Pro 40, the vertical subprimal truss kit, 2 additional horrizontal (smaller ) truss racks, an additional vertical truss rack, dual mode humidification system, drain hose and pan, and hooks. This works great. I can dry age two 16-19lb hunks of meat vertically. As well as a 7lb hunk of meat by sliding it into the steak ager. There are a bunch of great features compared to dry aging in the Umai bag or sausage maker bag. I was in the market for something more upscale. Can you give me the exact name of the dry aging unit in your video?
What if you use the bag inside de cabinet?
maybe wrong setting? i used to buy dry aged steak from the butcher using high end cabinet same that you use now and turn out very good, juicy, mahogany colour, beefy dry age flavour
Need a thicker cut for the cabinet
Could it be the cabinets dry faster so, for example, a 35 day dry age is 10 days in a cabinet....
No, people dry age steaks upwards of a year and the results are better than what he presented. Something went wrong.
somthing went wrong in the Cabinet i am Surprise about the Bags😳I have allrady 3.3 Kg Entercote and 3.5 RIB eye in 55 Grad Bags i hope everything go well.Its my first Shot i use a Fridge only for this experiment.After i saw this Video i am confindent that probablly everything will be fine after 35 Days the Temperature in my Frige is between 1-2.5 Degree and a fan is on the Bottom.
What dry age bags did he use?
The fact is that most of the time you need a strong protection for the steak in orderd to be dry aged well in the cabinet, like a thick layer of fat and bones around the meat. For me this result isn't a surprise. You should compare an all rack of bone in ribeye for exemple.
You forgot to mention how long you aged these cuts for? Maybe the cabinet just works quicker
Love the cut Morrison
I'd call the cabinet maker and ask them for some recomendations, and i'd have to go with you left the tri tip in the cabinet to long from the looks of it....
Komt allemaal goed schatje... hoop ik.
I was going to say I like Morison's new haircut but... I think it's just I like his hair. So used to hats.
Can you see temperature and humidity over time with your units? The answer lies there…. Don’t give up. Good luck.
I can't believe you ate that.
I'm not certain that dry aging is the best for a steak, a good steak is grilled over a open charcoal flame 🔥 for the best flavor in my opinion
The dry age compliments it
Maybe 15 days in the cabinet is = 30 days in the bag?
Dude check your Humidity level in the cabinet ! something went wrong with your meat and its better if its a Cut when there is a Bone on it.
Het heeft te maken met het startgewicht: niet alles kan er 30 (of iets dergelijks) in. Jullie hebben nu droge worst in rijpingskast gemaakt. Vraag meneer Wateetons of hij langs wil komen.
That this meat was brown, must be due to an incorrect setting of the refrigerator.
A fan refrigerator with +1 to +2 C°, about 80% humidity, a salt block, is always enough to get a good result.
I bought at that time a beverage cabinet for 400€, which gives a good result.
The DryAge bags I use only if there is no or little fat layer, so as not to cut away too much dry meat.