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Good Eats>Dry aging beef?
jonumberone 07:06 AM 01-20-2011
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Seth you have no idea how temped I was :-)

OK, so 12 days in
I had my first doubting moment today
To me the meat appears to be shriveling away to nothing, I placed it on the scale and found the weight remains unchanged from day 7, providing much relief.
At this point my wife is ready to call it quits as the sight of it disgusts her.
I however, will soldier on.
The RH has dropped and held in the 43 to 48% range for the last 3 days.
Still no drips in the pan.
Also, there is absolutely no odor at all.
[Reply]
replicant_argent 07:15 AM 01-20-2011
If your wife thinks it is disgusting... More for you. :-)

My wife doesn't enjoy steak at all, and would rather have a good burger. I am OK with that.
It looks as if you are maintaining your aging well, and you will be reaping the rewards of it in no time.
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Chainsaw13 07:27 AM 01-20-2011
You have me wanting to do the same thing now Dom. I like the idea of buying the standing rib roast, then cutting into steaks after aging.

The last time I dry aged a rib roast, it was about a 4-5lber. By the time it was done, it wasn't much more than a large steak. Sure tasted good though.
[Reply]
landhoney 07:39 AM 01-20-2011
Originally Posted by jonumberone:
Seth you have no idea how temped I was :-)
:-)

Well thanks for providing the real meat pic I was looking for.

Looking good Dom. :-) Can't wait to see the finale!
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BigAsh 07:56 AM 01-20-2011
Looking dark and delicious Dom....(love alliteration)......I was going to ask about the smell....another surprise...
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yourchoice 08:02 AM 01-20-2011
Great thread to follow...thanks for the regular updates Dom. I'm anxious to hear how everything turns out. :-)
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mosesbotbol 11:02 AM 01-20-2011
Originally Posted by jonumberone:
At this point my wife is ready to call it quits as the sight of it disgusts her.
I however, will soldier on.
You'll see what happens when it comes time to trim it down. You'll have to cut off all dried meat until it looks like just raw fresh meat. From this go around, you can decide the next time the right balance of meat loss and dry aging time.
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jonumberone 07:58 AM 01-23-2011
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Day 15
Today I noticed my first trace of an odor.
Smells like chop meat after it has been in the package for a few days.
Other than that, nothing new to report.
I may be ending this at 21 or 22 days instead of my intended 25.
Days 23 to 25 are shaping up to be pretty hectic, and I can't really let this meat go beyond that.
So I may trim it down when I have all the time I need on the weekend.
[Reply]
jonumberone 04:26 PM 01-27-2011
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Day 19
The odor has gotten stronger.
Surprisingly you don't smell it much when you open the fridge, however when you open the freezer it really kicks you in the nuts.
The plan was to break this down and eat it the night before vacation next week.
My wife put it in my head that if we get sick vacation will suck.
That combined with the increased smell led me to call this quits today and break it down.
[Reply]
jonumberone 04:27 PM 01-27-2011
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Before I started I checked the weight one last time.
It was still 16.4 lbs, unchanged since day 7.

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When I was finished trimming it weighed in at 10.8 lbs
I definitely think I over trimmed after I got all the dried bits off I was trimming off all the sightly discolored parts.

Tonights dinner

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MiamiE 04:30 PM 01-27-2011
Holy **** that looks amazing!
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jonumberone 04:33 PM 01-27-2011
In the end we really enjoyed the meal.
The steak was great.
I am kicking myself now for not holding out.
I was able to get a dozen steaks out of the remaining piece.
7 smaller ones for my wife and 5 thicker for me.

I will say now that I cut this one up letting the next one go longer will be a lot easier.
Thanks to everyone for the encouragement and advice :-)
And thanks to all who followed along :-)
[Reply]
GolfNut 04:46 PM 01-27-2011
OK, now I want steak for dinner. None of that mamby pamby chicken that wifey wants! Geez that looks good. Thanks for the thread! :-)
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T.G 05:40 PM 01-27-2011
Nice work Dom. :-):-)
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hscmit 06:15 PM 01-27-2011
glad it turned out good for you
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neoflex 06:19 PM 01-27-2011
I will be checking to make sure you log back in tomorrow to see your still with us.:-)
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hscmit 06:37 PM 01-27-2011
Originally Posted by neoflex:
I will be checking to make sure you log back in tomorrow to see your still with us.:-)
:-):-)
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Smokin Gator 06:42 PM 01-27-2011
Dom... I gotta tell ya brother... I thought you were freakin' crazy when you started this. I know you did your research and all... but heck you can find anything on the net!!!

I stand corrected... it looks awesome!!!!

Thanks for the info and the great updates throughout!!!
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mosesbotbol 07:34 PM 01-27-2011
Good job, the steaks look just as they should!
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swh127 08:07 AM 01-28-2011
Wow those look amazing. Thanks for keeping up with the thread and the pictures.
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