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AuthorTopic: Dry Bags for aging meat (Read 105 times)
Rumrunner
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Dry Bags for aging meat
« Thread Started on Mar 7, 2009, 5:00am »		[Quote]
Drybags: Creating the Ultimate Dry-Aged Steak*

http://www.drybagsteak.com/index.php

*I've not used them nor do I endorse them, but they do sound interesting.
« Last Edit: Mar 7, 2009, 5:01am by Rumrunner »Link to Post - Back to Top  IP: Logged
Primo Grills & Smokers
http://www.primogrill.com/

The Best Dry Aged Steak
http://www.drybagsteak.com/
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Re: Dry Bags for aging meat
« Reply #1 on Apr 28, 2009, 6:31am »		[Quote]
After many tries with the Foodsaver, I've come to the conclusion that you can't use the Drybags with the Foodsaver.

You DO need a 'snorkel' type vacuum machine.
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Re: Dry Bags for aging meat
« Reply #2 on Oct 25, 2009, 9:00am »		[Quote]
The DryBagSteak company is sending me their snorkle sealer and bags to test their product.

Plan on aging half Choice corn fed and grass fed Strip Loins and Rib Eyes in the next month or so.

Hopefully the results will be stellar :D
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Primo Grills & Smokers
http://www.primogrill.com/

The Best Dry Aged Steak
http://www.drybagsteak.com/
Rumrunner
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Re: Dry Bags for aging meat
« Reply #3 on Dec 7, 2009, 4:47am »		[Quote]
This will be photo heavy, so if on dial-up, might as well go to another thread!!!! LOL.....

Here is a nice 12.95 lb USDA Choice Hereford Strip Loin from The Fresh Market. It had been wet aging since 10/26/09 until 11/21/09 when I DryBagged it for dry aging.

[image]

I opted to cut the loin in half so that I could age one for 2 weeks and the other for 3 weeks to taste the difference.

[image]

Sorry, no photo's of the meat in the DryBags or of the process, but I will say that it takes a little practice to get all the air out!!

As bad luck follows bad luck, I had a refrigeration problem and they were only dry aged for 10 days.

This is what one of them looked like in the bag after 10 days. Note the vacuum has been broken due to my taking the internal temp of the meat after I corrected the refrigeration fiasco.

[image]

The DryBag has been removed and you are looking at the 'skin' that has formed on the outside of the meat.

[image]

You normally would NOT need to trim the meat this close, but for safety reasons I decided to over trim the loin.

[image]

Virtually all the fat has been removed.

[image]

Five nice steaks out of this half....

[image]

And four off the Sirloin end.

[image]

The steak was seasoned ONLY with Kosher Salt and granulated garlic. It was then reverse seared (Finney Style) on the Primo Junior.

[image]

Looks pretty good from this angle :)

[image]

The steak was served with a simple garden salad with olive oil dressing so I could focus on the meat and not the sides.

According to my wife this was the BEST steak she had ever had!! I have to agree with her.

I'm a believer and looking forward to a nice Chairman's Reserve Rib Eye for Christmas or New Year. Hopefully no antics from the refrigerator and I'll be able to age them the full two and three weeks!

If you truly love your steaks, like I do, this DrybagSteak method will take you to the next level of tenderness and flavor.

Expensive? Depends on how you look at it. Not counting the bags I used, but taking into account my 'over trimming', each 14 oz (approx) steak only cost me a little over $7 each. Try buyiing a steak of that quality for that low of a price!!!
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Primo Grills & Smokers
http://www.primogrill.com/

The Best Dry Aged Steak
http://www.drybagsteak.com/
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