That was a fun video, interesting stuff on dry aging.I've been watching a lot of videos on YT lately by a guy called Guga. He does a lot of stuff with dry aging at home. You can get these special bags now that allow you to dry age meat in your frig safely. I went ahead and bought a dry aging bag and it should be here today. My wife has been talking to our local butcher and he is going to get me a bone in ribeye loin. I'm only going to get about half the loin, but he wont have any trouble selling the rest. I'm going with prim grade meat.
The dry ageing process takes at least 35 days, so this experiment will take some time, but if it comes out anything like the stuff I've been watching its gonna be awesome!
Any of you guys mess with dry ageing?
View: https://www.youtube.com/watch?v=tGaVzrCIDB4&t=446s
Now see, you mentioned that cut of meat in your previous post but I was (am?) too slow and dull to connect the two, lol.I guess foodporn is ok but if you separate it. It's bad. Dave, it's a bone in ribeye Lion. I'll take better pics tomorrow when I put it in the ageing bag. I dont want to risk contaminating it! Its basically 6 tomahawk ribeyes that haven't been separated yet.
I guess foodporn is ok but if you separate it. It's bad. Dave, it's a bone in ribeye Lion. I'll take better pics tomorrow when I put it in the ageing bag. I dont want to risk contaminating it! Its basically 6 tomahawk ribeyes that haven't been separated yet.
The plan is to slow cook them in indirect heat to the desired internal temp. Then using a very hot fire sire them for that perfect char. In theory its perfect. We'll see how it turns out.
Helluva first real smoke
there might be leftovers....
FINE I'll come over this weekend and help you eat it.
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?