Sodium_Prospector t1_j9kqkof wrote on February 22, 2023 at 6:15 PM

Well, at least on this one the haters can actually say it's raw. That colour is amazing.

Zealousideal-Suit694 OP t1_j9kqw8h wrote on February 22, 2023 at 6:17 PM

Thanks! Yeah that’s before any grilling but I really wanted to show the the grain and meat looked. The ends certainly have some funk and the middle is fall apart tender with a great fatness that you get when that extra water goes away.

PineapplePandaKing t1_j9ksklr wrote on February 22, 2023 at 6:27 PM

Well isn't this great, I'm gonna spend a few hours this week reading about DIY dry aging chambers

Zealousideal-Suit694 OP t1_j9kwsaj wrote on February 22, 2023 at 6:53 PM

It’s really simple. You don’t even need a chamber. I did the dry aged bags from Amazon. Basically put it in, vacuum seal it and forget about it for 45 days. My biggest advice would be to make sure you have a garage fridge. It will stink up whatever fridge you use at 45 days.

PineapplePandaKing t1_j9kyygn wrote on February 22, 2023 at 7:06 PM

Doesn't the steak release moisture in the bag? Which would be more like wet aging.

Regardless the results look great

prplx t1_j9l4dsd wrote on February 22, 2023 at 7:39 PM

You made a beef?

Zealousideal-Suit694 OP t1_j9l4xhp wrote on February 22, 2023 at 7:43 PM

I made dry aged beef. When cooked it will be a 45 dry aged steak.

[homemade] 45 day dry aged NY Strip Steaks

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