65 day Drybag Aged Rib-Eye, Shrimp and Twice Baked Potato

[LostArrow]

Holy Cow!!!
I may want you to cook my last meal!

[Ron D]

Great looking food and a great info on the Drybag

[MossyMO]

Thanks for the compliments!
Had a busy work week, sorry for taking so long to reply to questions and a big thanks to doTenpoint5 for covering answers to most of the questions with the DryBagSteak link!

The dry aged steaks that I have tried had a more intense beefy, and even more minerally flavor...did you taste much difference this time in these?Were you using the Dry Bag brand bags?

I really like the Drybag technology, I taste a bolder, beefier flavor and the tenderness of the meat is well worth the long wait. I am not sure if it was worth a few more weeks of aging, honestly going to have to eat more rib-eyes from this last batch to decide. I do know it did not hurt anything. One thing I miss from a regular fresh rib-eye is the fat as it is either aged pretty much gone or trimmed off before cooking; but I can live without it in trade for the taste and tenderness.

How long did you dry age last time? That apparently was long enough if you can't tell a notable difference with three more weeks of dry aging.

Last time it was aged for 47 days compared to 65 days this time... I am really up in the air on this yet. This was only the second time I have Drybag aged... think I am gonna need much more experience doing this before I can comment on how long a time is perfect for Drybag aging.

[muebe]

Mossy can you give a little more details on you dry aging process? Maybe a step by step on preparing the meat and what temp to store it at. Do you need to turn the meat during the aging process? Any red flags to watch for? Any seasoning or cure used?

I would like to try this myself but have never done it...

[MossyMO]

Mossy can you give a little more details on you dry aging process? Maybe a step by step on preparing the meat and what temp to store it at. Do you need to turn the meat during the aging process? Any red flags to watch for? Any seasoning or cure used?

I would like to try this myself but have never done it...

Drybag Aging is easy, the hardest part is being patient for a slab of rib-eye roast knowing you have it sitting right there in the fridge for that long!

It is as simple as removing the meat from the cyrovac and putting it in the DryBag, sealing it shut and setting it on a cooling rack for airflow around the bagged meat in a fridge and not disturbing the meat the entire time.

There is no turning the meat while in the fridge and no seasoning or cure used. I have only done this twice but when it is done Drybag aging just watch for bacteria growth and use your nose for unpleasant smells. We haven't had a problem yet. But when removed from the Drybag just trim away the dried exterior crust and slice out your steaks, then get them ready for grilling or package them up for the freezer.

There is a wealth of information on this topic at www.drybagsteak.com and seems to be many educated members on Drybag aging on their forum - www.drybagsteak.com/forum

Look forward to seeing your results from trying this technology meube!

[muebe]

All right Mossy I did my research and see how I can use my foodsaver to do this fairly easily.

Now just to decide what bag package I should get?

Is it better just to get the combo pack with the small and standard? Or get the sampler pack? I will need to get the vac mouse strips also...

[MossyMO]

All right Mossy I did my research and see how I can use my foodsaver to do this fairly easily.

Now just to decide what bag package I should get?

Is it better just to get the combo pack with the small and standard? Or get the sampler pack? I will need to get the vac mouse strips also...

The large ribeye roast and strip lion that we did we used the Subprimal size. I would recommend practicing on a smaller bag so that you don't wreck a large bag on bad seals. The video makes it look simple...there was a lot of "words" used when trying to get the seal right. We tried using our foodsaver model but the seal strip go too hot and melted through the drybag. So practice first!  There is also a forum on that drybag site with some help and tips. We did a lot of research first. 

The sampler pack looks like the best however I have no idea what you would use the small roast size for, they seem really small. 

[TwoPockets]

Beautiful steak!