My First Dry Bag Aging with Rib Eye Loins

[muebe]

The time can vary some due to ambient humidity. It looks like #1 and #2 have bark.

I open my fridge once a day for a few seconds to let out excess humidity.

[CDN Smoker]

Ok here we are at 28 days
The big boy up top, he wil get cut up  on day 42


Smaller one down below, he will get cut up on day 35


Ok here we go this is on day 28. Here is the 3rd one with his skin on.


His skin off. It adhered really well.


Squaring up the end,


I cut these at 1", I did not want to but my wife was involved. Won't happen again 
From looking at others post. I feel these,we're almost a,darker red. Comments please?


Prepping for the vac bag
 

In the vac bag and dated,


Wife and I cooked up a taster. She liked it. That's a start

Thanks for viewing.

[muebe]

So how did you like the bark on the taster?

[CDN Smoker]

I trimmed it back a little bit but not back to store brought red.

Wife said she liked the steak and so far by me, ok. I will trim the same way again.

[RickB]

Looks fantastic! So you left some bark on?

[RAD]

They look really good. I also was curious about the dark taste.

[CDN Smoker]

To be honest I really can't say what it tasted like as this is my first time. I will have to do a side by side.

I also think they cook some what faster than a normal fresh steak cooked at the same temp. Do my fellow dry baggers feel the same?

[muebe]

To be honest I really can't say what it tasted like as this is my first time. I will have to do a side by side.

I also think they cook some what faster than a normal fresh steak cooked at the same temp. Do my fellow dry baggers feel the same?

Well I have noticed they cook a little faster. Probably due to having less moisture in the meat. I use a super fast green thermapen(fastest in the market) so no worries here. I take my steaks to between 125F to 130F.

[Old Hickory]

Looks as if you have done a beautiful job.  I would love to try this, as of now I don't have the patience to wait.   

[CDN Smoker]

Ok here we go. Pulled the next at 35 day.

The bag again adhered well


Bagged removed


Squaring up the end


I cut the steaks @ 1 1/2" this time. I felt 1" is to thin.


I did not trim any of the bark. I do this before I cook. I still have the question that my meat is on the darker red side?

Thanks for looking,

[muebe]

The meat normally takes on a deeper color. Could be that our cameras don't highlight the deep red color like your's does. They look fine to me.

[CDN Smoker]

Ok here is my last rib eye,

I was going to 42 days but changed my mind and went 59 days. I am still not sure this is worth all the effort and want to this this the best chance possiable.

Again no issue with adhearance


Here is the bag off, no bad smells.






My plan is to cook side by side a dry aged and fresh ribeye side and see if we can tell the differance.

Thanks for viewing.

[Pappymn]

Heading north to give you a second opinion

[sliding_billy]

I have no doubt you will notice a difference in taste, but...  I hope you will have someone blind test them for preference as well.

[sparky]

Heading north to give you a second opinion

dude, i'm right behind ya.  look in your rear view mirror for a blue F-150.  ya, that's me.