The Easiest and Best Way to Dry Age Beef at Home
Вставка
- Опубліковано 15 вер 2019
- Welcome back to the 2 Guys & A Cooler Channel.
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx78nhhj
If you want more information on these wraps check them out by clicking this link.
Dry Aging Steak Wraps: amzn.to/2Lywd0f
If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: / 2guysandacooler
We get all of our sausage making supplies from the sausage maker
You can visit their website here: www.sausagemaker.com/?Click=1...
The largest selection of the best quality casings for sausages/salami: www.sausagemaker.com/natural-...
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: www.amazon.com/shop/2guysacooler
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): amzn.to/2A04Gll
InkBird Controllers temp & Humidity: amzn.to/2O3BmM7
Sausage Pricker: amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: amzn.to/2wwKjqs
Hygrometer for chamber: amzn.to/3enDCwt
Cool Mist Humidifier: amzn.to/380rWOW
Meat Grinder We use the #22 amzn.to/2MGd1QD
Small Sausage Stuffer 5# amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Wusthof Boning Knife: amzn.to/2Nvns9b
Iwatani Professional Chef Torch: amzn.to/32q5sDz
Ink Bird Sous Vide: amzn.to/3kZ5rMZ
Bella's Cold Smoke Generator: amzn.to/3kSqkJJ
Accurate Thermometers
Thermapen Mk4 - www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - www.thermoworks.com/Extra-Big...
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
Would love to try out this method, seems as easy as umi too.
Brian, Congratulations. Your name was randomly selected to win these Dra Age Steak Wraps! You can find my email in the "about section" of my You tube channel. Send me a message with your shipping address so I can have this sent out tomorrow..
@@2guysandacooler Awesome thanks so much I can't wait to try it out.
Yes
Yes Yes I did
Just found your channel today. As a guy who makes lots of sausage and bacon myself, I've been wanting to expand into dry aging meats. Your videos are amazing. Thanks for putting out such in depth videos!
Hey Tyler. Thanks for the comment. Glad to hear you are expanding your horizons!! Wait till you see my next one! It's crazy :)
Love your videos. Keep up the great content!
All I can say is YUMMY! Your presitation , the music, the Rib Eye Steak is my Favorite steak of all, the way you cooked it, a short amount of time, seems so delicious . . . . Never heard of dry aged Rib Eye Steak, now I must try it! Thanks for opening up my world of food.
Always a great video on something I love. And the Sausage Maker Products are Top Notch!
Thanks for the brilliant idea. Looks amazing.
Awesome! Can’t wait to try these. Thanks for the vid!
Going to have to give this a try looks awesome. Great video thanks!
Looks amazing, I have to try this!
These wraps look way better than the bags I've been using!
Very interesting. I would love to try this out.
Looks pretty simple, will definitely try.
I'd love to give this a try!
That looks gorgeus! Would love to try some as I have never tried aged beef 🙃
Looks like that other brand has some competition!!! Love it.
Another awesome video. What a cool product, I must try.
This looks very interesting!
That made my mouth watered, just order the steak wraps
Oh my god. It's mouth watering..
I am on week 2 of a 10 lb. 4 bone Rib-Eye Roast from the grocery store. It's getting darker now. I did it alone. Easy! Fingers crossed. I'm shooting for 45 days, but might take it out at 30. I am flipping it over every Sunday.
always great videos
Great Videos!!
you make it look so easy & yummy end product
Oh Susan. You are so funny!! The tasting is my favorite part.. 🤓
I would love to see a comparison between these wraps and the Umai bags. Keep it up !!!
Hey Chris. I love the way you think. Consider it done!!
Literally made my mouth water, I've been wanting to experiment with dry ageing meat. Have you ever heard of dry aged mutton? I'm thinking of trying it.
That sounds amazing. These wraps would be perfect for that. If you do it let me know how it turns out..
Cool man, thx
Awesome product! You guys eat really well! LOL!
That steak looks amazing 😋
This looks good. I also did some charcuterie and smoked meat... My question is how come the steaks doesn't actually rot or go off considering that the meat is not salt cured???
Great video! If I don't win, I'll buy one anyway!
This would be awesome, have been into charcutary for a while
Can I use a regular vacuum bag instead of the UMAI bag?
Oh my goodness! Now I want steak!
another great video. I am doing about 50 more pounds of his salami and pepperoni tomorrow.
Mitch, That's awesome. Are you making the Genoa? I have a batch coming out this week! I can't wait! Thanks for the comment
Nice
I hope to find these bags here in Brasil...
Would be very interested in a flavor / texture comparison between koji 'aging' and this membrane, using cuts from a single larger piece of meat for a relatively good side-by-side.
Funny You should say that. This week I'll be doing just that!! Hope to have it available soon...
What happens to that membrain after the aging process and youre ready to cook? can it peel off or does it have to be cut away? Thanks for the video
Hey Ben, You can peel it off (or rather wash it off). Under water it comes off very easily. You can also cut it off. Either way..
@@2guysandacooler Awesome! Dude, thanks for replying!
Is it safe to put this in your regular refrigerator that you use day to day? Wouldn't raw meat juices evaporate around and essentially you would be touching raw meat condensation when you pull a yogurt out of your fridge?
wait you dont peel the membrane after aging? at least with other methods even including the umai bags you can use the pellicle to make other stuff...
You can wash the membrane off. It comes off with no problemo
Hi Eric, I try this product after see your video. I just got a whole frozen ribeye from the supplier in my area. I thaw the meat before wrapping it. The next day I see some blood dripping from the edge or corner of the meat. I still see some blood left at the edge. Should I open and pat it dry? thanks
If you are using the wraps then I wouldn't disturb it. Once it stops dripping if you have a tiny piece if wrap then place it over the area where there was a drip to seal up the area but it should be fine..
@@2guysandacooler Hi another question, I'm trying to go for 45 days for this one. It's 7 more days to go. On my last 30 days attempt with umai, there is a very strong smells in the refrigerator, but this one doesn't have any smells at all. Should it have a strong smell? Also do you recommend eating the crust or take it out? Thanks
It shouldn't have a strong smell. It will start smelling like dry aged beef though but it shouldn't be overwhelming. Personally I cut away the crust (pellicle). It's not tender and very dry.
Does sous vide cook a dry aged steak better that grilling?
Hey Phillip. You know that's a great question. Grilling imparts a unique flavor but sous vide nails the cooking temp Every time. So sous vide will deliver a steak that's cooked more accurately through out. Most sous vide steaks are either finished on a grill or on a skillet to achieve a nice sear.
Can you please answer one question regarding humidity my temperature is been on point between 34 and 35°F however my humidity has been consistently at 50% is this an issue?
Are you using these wraps to dry age your meat or are you just hanging your meat in the fridge? If you have these wraps then there's no problem but if you are just hanging the meat in the fridge then you'll need to get the humidity up to around 75%-80%. Otherwise it will dry out too fast.
2 Guys & A Cooler yes sir using the same exact ones at your. My fridge is consistently at 34° and at about 55 humidity
In that case you don't need to worry about it. The wraps protect the meat in lower humidity and allow for a slower dry. I wouldn't let it dry age for longer than 45-50 days though (From my experience 45 days is the sweet spot)
2 Guys & A Cooler awesome thanks so much! Love your channel! I watch all your videos keep it up!
looks like an easy way for the average person to dry age meat! very cool!
I need to find these bags in a store that ships to Brazil
If you find one let me know. We have lots of Brazilian subscribers who would love that info.
Now I have something to do this weekend!
How does this compare to Umai?
Very similar results. These wraps tend to be more consistent and you don't need a vac sealer
5:24 I swear I saw a frog I know I can’t be the only one 😂
Lol! Me too!
@@aidanfordsword6954 😂😂
Do you have to have bone in to dry age
Nope. Any cure of meat boneless or bone in will work
Put the ribeye in a clean fridge and walk away for 4, 5, 6 weeks. That’s how it is done.
Can you do this with lamb?
Yes
No salt?
What's the purpose of the net ?
It's to keep the wrap snug to the meat while it's drying. It's also to keep the shape of the meat circular..
I’ve tried contacting you, have meat cured and netted and hanging. It developed green black mold, is my meat ruined. I’ve wiped it down with vinegar hoping I’ve saved it. Please let me know if my product is ruined. Thank you
Green could be ok but black is suspect. If you are not familiar with they type of mold that it was you might be better off starting over. I take it, you didn't spray your cured meat with beneficial mold 600? Also what's your temp and humidity in the area that you are drying?
@@2guysandacooler thank you for your response it gives me advice on my next move
@@2guysandacooler it’s a green until I wipe down with vinegar and on the wrapping is black spots. Box is at 50 degrees, don’t know what humidity is , just have mini fridge turned into curing box . Have 2 more weeks and I check weight. Am I in trouble
@@glennmallory7181 is it pepper?
@@2guysandacooler no it’s the spots under the mold surface, it’s mainly on the beef, all pork is mainly white mold. If I stay on top of it with wiping off with vinegar will I be safe
How does it dry if wrapped in plastic?
Hi Michael. This wrap isn't plastic. It's a plant based material that's breathable. Under running water the wrap literally just melts away. It's very cool!!
@@2guysandacooler wouldn't the meat moisture just dissolve it?
The challenge is waiting for 45 days for your steak.
Tell me about it!!! That's the hardest part!!
Individual steaks are easier all you need is a elevated wire rack olive oil to coat your steak and a generous amount of coarse ground kosher salt I prefer himalayan a good cut of meat will be ready in 72 hours leave it in the fridge longer if you like just my .02$ anyone who's ever tried my steak has been blown away. Oh and I never cook any meat without using just straight lump charcoal you will get a much higher heat taking guess work out of cooking time even on small grills. I'm not knocking on this method, but not everyone can afford a $100 ribeye rack often to cut their own steaks I rarely pay more than $18 for a 2" thick bone in ribeye that weighs easily over a pound from our local butchers
The link to this product is not the same as he uses. The product I received is ment for small steaks. Useless. Anybody find the product that comes with loose sheets and netting?
What country do you live in? Sometimes Amazon redirect you to a product they think is similar. Here is a link to the company that makes them: tinyurl.com/22fx5pch
love your videos you saved my life with that kitchen aid tutorial. Tried umaibags before and the results was incredible. would love to see a comparison with and without the netting.
Hey Dan. That's awesome to hear. I'll see about getting a video together showing that...
mmm dry aged
Which side should you apply to the meat? There is a smoother side and a rougher side. SOS!!!
I've done it both ways with the exact same results. Personally I apply the smoother side to the meat... Hope that helps
@@2guysandacooler thanks a lot! You are doing great job, keep it up
Need a slow step by step how to wrap video the wraps break to easy
Hey Pigskincoach. I'll make a video demonstrating that technique. The trick is to not have your meat too wet. What I noticed is that once the wraps get wet they can rip easily so make the folds around your meat count and try to have it all wrapped up on the first go. I've made a few videos using the wraps but like I said. Only lightly dampen your meat. That will help out tremendously. I'll see if I can get a video up soon..
When I was a kid, dry aging was an industry standard! Today's beef sucks in comparison.
I agree!!
It's pronounced soo-vai-de, dude. It means cooking on the side.
LOL Are you talking about sous vide? It's actually French and it means:
Sous - under
Vide - empty or vacuum
the phrase means under vacuum so to cook sous vide means to cook something under vacuum.