How long should you dry age your beef?
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- Опубліковано 22 тра 2024
- Welcome back. Today we answer the dry aged question, "How long Should you dry age your beef?" I get asked this question a lot and even though dry aging flavors are subjective there are a few thing you need to know before you start dry aging.
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Eric
Sous Vide will dramatically enhance the dry-age funky flavors. The steaks spend more time in the temp range that the enzymes still operate. I tried to dry age an Elk strip loin (30 days) when sous vide it was super funky and not pleasant. Same steak grilled had just the right amount of funk and was fabulous. I now do NOT sous vide dry-aged meats but always do for non-dry-aged steaks. Appreciate your channel!
Coming up on 45 days next week for my first try dry aging! Your video was excellent and just made the next 7 days so much harder lol.
lol. you'll love it at 45 days. so good!!
Hi Eric.
I go to a restaurant here in San Diego that's been family run for more than 45 years and they have a serious butcher counter that has dry aged beef. I've had both 30 and 45 day aged beef for dinner here and I completely agree with your assessment. I like 30 day best. Just an excellent post today.
Thanks John. Appreciate the comment.
I think I am with you bro 30 days as I do biltong also.
Thanks for the video. I got inspired and I started my first day of T-Bone steak dry aging today.
Nice!!! The hard part is the waiting😁
Great experiment. I wonder if as you removed the end of the pedicle to take the periodic steaks would this increase the rate of evaporation. If so maybe as the steaks age there would be a increased in drop in water content when compared to a steak of the same age that had the pedicle intact for the entire time. Just a thought...
You had my mouth watering before you cooked these steaks. Did you try a bite before cooking?
I have a couple beef roasts drying in my chamber that I am going to dry for the next few months. These roasts will be enjoyed as dry meat! So yummy!
Hey! Love the channel, hope to see more videos! Have you ever tried making salami without started cultures? Would love to see more recipes and whole muscle curing!
Thanks for the message. Stick around I've got lots of recipes coming up..
Can you please advise your opinion on collagen casing. I love the look of the wraps you promote but the cost is too prohibitive in Australia.
awesome video
Can you ‘dry age’ a steak in a higher humidity environment to avoid the over drying but gaining the aging aspect? You do this with some charcuterie but can you do it with a steak?
do you have a video for a sirloin tip roast?
Great experiment, have you tried ageing with beef fat with the beef on the bone. Australian Chef Lennox Hastie ages his beef prime rib for 203 days. The bread is Hereford - cross - Angus grass-fed animals. It would be amazing to see if one could obtain these kinds of results in your drying cooler. As they have it done in a professional butchers cooler. Thank you for all the amazing content. Regards Chef Scott
can you let your stick dry in an electric cool box or do you need circulation
Cool video. What kind of fridge are you guys using?
That fridge is a migali 2 door fridge. Quite possibly the best fridge I've ever bought. Keeps very accurate temps...
The temp seemed high was this a personal choice? It may have been more tender at 129 and a quicker higher temp sear. Thoughts?
Good video boss new sub
Thanks for the sub Mr. President :)
Thank you Bro ! That was cool . Like your Chanel name also very fitting way better then the female version of Two Girls and a Cup ! That made me empty the contents of my stomach !
Im never gonna do this. But fascinating! Good video
Hey Eric, got a question, I just got half a beef that hung for 21 days do I need to take that into account when planning how long to age? Or do we just assume start date from when we received the hunk of meat?
If it was hung for 21 days, I would take that into account..
Did you dry age chicken? I tried to think of something controversial and that seemed like a good fit. Also, do you think collagen sheets like you used in the duck prosciutto video would perform similarly to the steak wraps?
No I didn't dry age chicken. It was way crazier than that :)
The collagen sheets allow the product to breath a little too much so it dries the meat out too fast..
🐴
Hi..before dry aging the meat do i need to rinse the meat clean? I'm new in dry aging
Rinsing the meat and blotting it dry would be a good idea. What are you using to dry age the beef? Do you have a chamber or these wraps?
I have a cooler, aged a whole beef for 64 days, it was fantastic, the steaks and burger, problem was, the mold that lingered in the cooler transferred to everything within 10 days, an old-timer told to place two cups of white vinegar in the cooler for 30 days.... It worked... Mold is gone.
Sweet trick!!
What would happen if you did this in a refrigerated environment that also maintained a higher humidity?
The texture would not suffer as much. It would remain moist and juicy and still have that "Raw Beef" look to it.
How did you cooked steaks from 21 days to more than 100 days at the same time, from the same piece ? Frozen them ?
correct
Silly question but just want to be sure...did you freeze the steaks you cut off?
😁😁yes
I was wondering the same thing. Wonder how the freeze process effected the taste and texture?
Awesome experiment... even Guga hasn't done something this comprehensive! Some points/questions:
1) I am assuming you froze the steaks you cut off until the last day?
2) Did you do a control (not dry-aged)? If not, that would have been a good idea.
3) Why was the meat so pale pink? Looked more like pork or veal.
Thank you. Correct. After each cut the steaks were vac sealed and flash frozen (we have a commercial blast chiller). No control was done in this video. Good idea though. Not sure about the color. Where I live the cows are slaughtered very young but it wasn't veal. Could have been the lighting.
i wonder you can make cheese with dry aging wrap?
will it help cheese to protect from bad fungi and allow good fungi to develop?
That is a very interesting idea. I'm not sure 🤔
That would be interesting to know
Great video
Thank you my friend
A link where to get the wrap would be good?
Check out the description box... I think there's one there. Either way. Here are a couple places that have them: www.sausagemaker.com/DrySteak-Wraps-p/11-1630.htm&Click=108419
or at Amazon here: amzn.to/2uFkCXP
Ive been thinking about an experiment on reconstructing a cheaper cut with transglutaminase using really carefully steralized tools and enviorment. and then dryage it 45 days. Sounds potentially dangerous. But could it be done safe?
That's an interesting experiment. I'm not sure. If you do it be sure to work it a sterile environment.
@@2guysandacooler my thought exactly. I will get back to you if i try.
How did you keep the less aged steaks from aging while waiting for the final 150 day age to finish?
Freezer😉
@@2guysandacooler Thanks for the reply. 😃Presumably in vacuum sealed bags?
that is correct
wow. thank you for doing this experiment so I don't have to.
store in regular fridge, freezer or cooler ?
freezer, till ready to eat
What temperature thr fridge is?
36F
What kind of skillet do you use?
We use this one by Lodge: amzn.to/3qCu746
@@2guysandacooler thanks!
I think you also need to account for type of steak cut too. Bone in rib roast might take more time than a thinner ny strip to notice effects.
You know it's very interesting. In all my years dry aging I find that the time for different cuts is roughly the same. What changes is the texture depending on the size of the cut. It's much better to start off with a large bone in cut rather than a boneless cut. But for all the cuts I've done (and I've done quite a bit) 45-50 days seems to give you a nice dry aged flavor while keeping the steak tender and juicy..
Hi guys, is your dry aging fridge different than your sausage aging fridge? Just asking to see what temperatures I should have in a dryaging fridge.
In this video I just used my home refrigerator to dry age these steaks. 32-38f
@@2guysandacooler I want to say you are a rock star in my family, we've learned so much from you, mostly about fermenting salami. Keep up the good work and thanks for your reply :)
These would have been even better if they were cooked medium rare
My understanding is that dry age cooks at a lower temp because of the lower amount of water in the meat. So SV at 132 probably cooked the meat to medium and then the searing seemed like a lot of time instead of 30 seconds a side and likely pushed the meat to medium well. I'm guessing that's the reason the longer aged meat is dryer as well. Just my guess.
I go with about 30 minutes myself
Dude! You forgot to stop the aging on the slices!
LOL, They were frozen
unlucky its kinda well done
I think this is wet age, liquids dont leave the meat ...
wet age is done in a vacuum bag. This method definitely lost moisture
@@2guysandacooler
1.Sorry but according to wiki, this is not the defenition of aging with vacuum bag:
"Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the dominant mode of aging beef in the U.S. and UK today. It is popular with producers, wholesalers and retailers because it takes less time: typically only a few days and there is no moisture loss, so any given piece of meat sold by weight will have a higher value than a dry aged piece where moisture loss is desired for taste at the expense of final weight."
2. How it will lose liquids if this in sealed bag?
@@gizmogizmo5959 I don't think you understand what I did in this video. Lets start over. The meat is wrapped in a breathable membrane. That membrane allows the meat to lose moisture. There is no bag involved in this method.
@@2guysandacooler
Thanks for the info! like the results!
2:24. Just mention it. Fuck those that can't handle it. They don't deserve to watch your channel.
Lol. We dry aged foie gras. 😅
So if you cooked them all at the same time, the 30 day steak is just as old as the 150 day steak.
Yes it is just as old, but it wasn't dry aged for 150 days, it was just frozen after the dry age most likely