"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 05-16-2013, 08:37 AM   #1
Cook
 
scotty71's Avatar
 
Join Date: May 2013
Location: lecanto florida
Posts: 82
Does anyone dry-age beef?

I saw a you tube thing where it seemed easy to do. I WANT TO Try it but would sure like some head start help.
:)


http://www.youtube.com/results?searc...be.fmBWaCHHgck

__________________

__________________
scotty71 is offline   Reply With Quote
Old 05-16-2013, 10:35 AM   #2
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Maybe we can work on this while we wait for Pac to start the next batch of bacon!
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 05-16-2013, 11:20 AM   #3
Cook
 
scotty71's Avatar
 
Join Date: May 2013
Location: lecanto florida
Posts: 82
Over a year ago my friends Rusty and Alana Carter from Tennessee brought me 30 pounds of side which we turned into bacon-- We still have some.
__________________
scotty71 is offline   Reply With Quote
Old 05-16-2013, 11:27 AM   #4
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
I have done it a few times. I use the cheesecloth method. Just wrap the meat in cheesecloth, and leave it in the back of the fridge, uncovered. I change the cheesecloth every day. Take the old cheesecloth and let it sit in some salty warm water for about an hour, wring it out and let it dry to use again the next day. After about a week, I trim the dark, leathery parts off of the meat and it is ready to go. Pretty easy. Use your judgement when checking the meat. It will have reduced in size and becomes darker and more dense because it has lost moisture. But it should have no strong odor to speak of, if any.
__________________
Rocklobster is offline   Reply With Quote
Old 05-16-2013, 11:59 AM   #5
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,411
I've used Alton Brown's method a number of times. It works well.

Dry-Aged Standing Rib Roast with Sage Jus Recipe : Alton Brown : Recipes : Food Network

I expect it will only be a short time before some naysayers will come along and tell you how dangerous it is to do this. And it's true that if you're looking to dry age meat for 2 or 3 weeks, that requires specific humidity/temperature conditions and calls for specialized equipment. But if you're just doing it for 3-4 days in the fridge it's fine.
__________________
Steve Kroll is offline   Reply With Quote
Old 05-16-2013, 01:06 PM   #6
Cook
 
scotty71's Avatar
 
Join Date: May 2013
Location: lecanto florida
Posts: 82
I'm hoping it will make the meat tender. Is that one of the results???
__________________
scotty71 is offline   Reply With Quote
Old 05-16-2013, 01:12 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,374
Quote:
Originally Posted by scotty71 View Post
I'm hoping it will make the meat tender. Is that one of the results???
It will tenderize and enhance the flavor.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-16-2013, 04:18 PM   #8
Cook
 
scotty71's Avatar
 
Join Date: May 2013
Location: lecanto florida
Posts: 82
Quote:
Originally Posted by Andy M. View Post
It will tenderize and enhance the flavor.

Thanks Andy and all for the replys
__________________
scotty71 is offline   Reply With Quote
Old 05-16-2013, 04:26 PM   #9
Assistant Cook
 
Join Date: May 2013
Location: Silvis, IL
Posts: 3
I would be interested to see if this can be done easily on a small scale. Many years ago ago I dated a sous chef at Gorats Restaurant in Omaha, and once he took me down to their basement where they dry age their beef and it was quite the sight. They had whole sides of beef hanging in a temperature/humidity controlled cooler. The ones that were ready to go were nearly black. I still eat there now whenever I get back to Omaha and it is the best steak you can imagine. I have to admit I am a little afraid to try this myself but interested to know how other peoples experiment with this process goes.
__________________
SandyInSilvis is offline   Reply With Quote
Old 05-16-2013, 09:15 PM   #10
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Dry aging beef has crossed my mind, too, but it seems easier to just buy a calf, massage it and feed it beer

Post up your results when you give it a try. Boldly go as they say.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
beef

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.