Interesting concept........not sure how it'll lose moisture/water weight while being sealed in a bag, though.If your going to get serious about dry aging you might try this........here is the link..http://www.fiftyfourdegrees.com/lang/en-us/archives/1314
Hmmmmmmmmmm, never looked at it that way. I'm going to upload some pix of a couple porterhouses I dry-aged (this way) for 5 days. Let me know your thoughts.........the flavor was intense.Just something to think about.
The other thing is the amount of crap already in your fridge - the odors will be absorbed by the meat as well.
Thanks, brother! It was really interesting for my friend to explain to me what this does.......by drying it out and draining excess water from the beef, it actually shrinks. Meaning, all of the great flavor/taste you get from the beef gets condensed, therefore intensified in each bite.I've done this before, and it works.
Great looking steak there, Bro!
I'd love to find a butcher that dry-ages their beef!! If I ever do, then you can call me 'lazy' too!!I was lucky enough to find a butcher that does 28 day dry aged steaks. Just to lazy to try at home.
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Something to think about -I'll have a solid 3 days for this. Typically I go 5-6
...dry aging properly takes longer than a couple of days, more like one to three weeks. So I'd say that you are not really dry aging, but rather dry marinating
I'll agree that it's not the same as 20-28 days, but in the time that I do this, I do lose some of water-weight from the steak and it clearly shrinks. All of what the paper towel(s) soak up, along with the bone(s) exposing themselves lead me to believe that as well.72 hours in a fridge isn't dry aging - it's dry marinating.
Something to think about -
have you weighed the steaks before and after with a kitchen scale?
please tell me you won't be putting anything but salt pepper and maybe garlic powder on those.
What!!!!Never liked aged beef.
Based on your screenname, I've corrected your post, brother :grin:Never liked beef.