Thanks to Brethren ssv3 ( Sako ) for the inspiration and help on this. :thumb:
I used Umai dry age bags, ran across a KC strip and a Ribeye at the store. These were choice. I figured any dry age time would only be an improvement. Aged the KC for 30 days, the Ribeye is still going for 45 days.
The bags were easy to use and the instructions were straight forward.
I placed the meat on racks, (my fridge has glass shelves), raised by foil balls for air circulation.
at one week..
The KC Strip at 30 days...
cutting the waxy outer layer away...
The KC Strip weighed 14.22lbs at the beginning of the process
Weighed 11.13lbs at 30 days
and weighed 9.3lbs after trimming.
I cut the steaks 1 1/2" to 1 3/4" thick. That's my favorite thickness on a steak.
The meat was dark red, really rich in color. Reminded me of venison.
Threw a couple on the fire. Oil, salt and pepper.
grilled scallions...
made some garlic, butter tatoes...
sliced tatoes, onion and garlic tucked in, slathered with melted butter, seasoned, smoked covered 45 min, uncovered another 15. Topped with more melted butter, crisp bacon and scallions.
The meat n tatoes...a few slices of steak, tatoes and grilled scallions..
The steak cut like butter. I was surprised at how tender and moist it was. Great flavor too! I'm looking forward to seeing how the 45 day aged ribeye turns out.
Thanks so much to Mr Sako for the dry aged posts!
Thank you for looking!
I used Umai dry age bags, ran across a KC strip and a Ribeye at the store. These were choice. I figured any dry age time would only be an improvement. Aged the KC for 30 days, the Ribeye is still going for 45 days.
The bags were easy to use and the instructions were straight forward.
I placed the meat on racks, (my fridge has glass shelves), raised by foil balls for air circulation.
at one week..
The KC Strip at 30 days...
cutting the waxy outer layer away...
The KC Strip weighed 14.22lbs at the beginning of the process
Weighed 11.13lbs at 30 days
and weighed 9.3lbs after trimming.
I cut the steaks 1 1/2" to 1 3/4" thick. That's my favorite thickness on a steak.
The meat was dark red, really rich in color. Reminded me of venison.
Threw a couple on the fire. Oil, salt and pepper.
grilled scallions...
made some garlic, butter tatoes...
sliced tatoes, onion and garlic tucked in, slathered with melted butter, seasoned, smoked covered 45 min, uncovered another 15. Topped with more melted butter, crisp bacon and scallions.
The meat n tatoes...a few slices of steak, tatoes and grilled scallions..
The steak cut like butter. I was surprised at how tender and moist it was. Great flavor too! I'm looking forward to seeing how the 45 day aged ribeye turns out.
Thanks so much to Mr Sako for the dry aged posts!
Thank you for looking!
