Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: CDN Smoker on June 01, 2013, 05:05:41 PM
-
Good Day All,
Sorry I don't have any pics of the bagging process. I am doing this at a friends because he has more space. I originally started with a total of 6 bags and ended up with none extra as I had some problems.
All I can add would be to watch the vids and practice bagging the bottles. Read all the great information on the their forum.
Here is what I have after 7 days. I am thinking the bond is forming well.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps43c6e0b7.jpg)
I know it's hard to see but the lower one is nice and dark
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps0ca50a86.jpg)
I will take another set of pics in another 7 days.
Thanks for viewing.
-
Looking good, the waiting must drive you bonkers :)
-
Looking good, the waiting must drive you bonkers :)
I agree.......You can hear the Final Jeopardy music playing in the background. Good Luck on your project!
-
So, how long are you dry aging them? Can't wait to see you cook a few steaks and give us your report.
Art
-
We are going to trim up one after 21 days and the other 2 after 28 days.
If we like them then I will reorder more bags and try 35 days. I will also be changing out my basement fridge as it is to small. (Always wanted to do this anyway and this will give me a reason).
-
What cut of meat is that? I have never heard of a ribeye loin.I have never seen a fat vien like that on a ribeye.
-
Hi Rick, here is what we started out with. I was told Rib Eye
-
Sorry here is a pic of before bagging. Not sure why it didn't work last time.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps1b0b0e5c.jpg)
-
Nice looking beef.
-
It certainly looks like Rib Eye to me. On the small end you can see where they removed the rib bones.
In your DryBag they do look like Strip Loins! Good bond going and that reminds me, I need to order more bags ???
-
Now that's a lot of nice beef, oh how I love me some rib eyes:):)
-
Here is day 14 update.
The vain still stands out but I think it is still looking good.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps2d14d6a2.jpg)
Your not supposed to touch the meat but I had to pull it out to get look.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps0e2da92d.jpg)
I have to say the meat is firming up nice. We will be still cutting one up next week.
Thanks for looking.
-
How long have you had them in?
-
14 days so far Rick.
Have a total of 3. We want to cut one up at 21 days and the other 2 at 28 days.
If this works as well as I hope (and my wife likes them) I will go longer next time.
-
Ok here we are at 21 days. I was going to cut one up for a taste, the folks over at UMAI suggested against it as they would like to see at least 28 days.
So my new plan is to cut up a small loin after 28 days and decide after that.
This is # 1
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps615b2182.jpg)
#2
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps1a83cf93.jpg)
#3
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps07028e65.jpg)
Q; the bond is looking really good but in watching videos of others cutting up the steaks the bark look hard. At what point will this start?
This is the most exciting thing I have ever done :) Wife and friends think I am crazy ???
Thanks for viewing.
-
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.
-
Ok here we are at 28 days
The big boy up top, he wil get cut up on day 42
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps469803c7.jpg)
Smaller one down below, he will get cut up on day 35
(http://i1180.photobucket.com/albums/x412/lmh8/image_zpse738a993.jpg)
Ok here we go this is on day 28. Here is the 3rd one with his skin on.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps7c02f485.jpg)
His skin off. It adhered really well.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zpsdbcaf9ab.jpg)
Squaring up the end,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps4b92f6ce.jpg)
I cut these at 1", I did not want to but my wife was involved. Won't happen again ;D
From looking at others post. I feel these,we're almost a,darker red. Comments please?
(http://i1180.photobucket.com/albums/x412/lmh8/image_zpsc8a00d81.jpg)
Prepping for the vac bag
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps6d2bfc46.jpg)
In the vac bag and dated,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps8cad4bd1.jpg)
Wife and I cooked up a taster. She liked it. That's a start :)
Thanks for viewing.
-
So how did you like the bark on the taster?
-
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.
-
Looks fantastic! So you left some bark on?
-
They look really good. I also was curious about the dark taste.
-
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?
-
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.
-
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.
-
Ok here we go. Pulled the next at 35 day.
The bag again adhered well
(http://i1180.photobucket.com/albums/x412/lmh8/1C88471E-8942-4FAD-A098-65C781EDA739-1374-000001864C417033_zps3a33778c.jpg)
Bagged removed
(http://i1180.photobucket.com/albums/x412/lmh8/CCB43B65-D23E-4E20-BAA0-3BE57D7F843E-1374-000001865D5FC1AF_zpsbe5b0fc6.jpg)
Squaring up the end
(http://i1180.photobucket.com/albums/x412/lmh8/3CFFB22B-660B-44F2-860D-81F506149C70-1374-0000018685822112_zps83e5a503.jpg)
I cut the steaks @ 1 1/2" this time. I felt 1" is to thin.
(http://i1180.photobucket.com/albums/x412/lmh8/B0DC6F61-E9A8-4A64-BCBE-D906E062CCFD-1374-00000186AF4B332C_zps339ca110.jpg)
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,
-
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.
-
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
(http://i1180.photobucket.com/albums/x412/lmh8/A05C32FD-1F8E-4451-991B-44AB7517AEB8-3404-00000314BDA5CC62_zps91af9b09.jpg)
Here is the bag off, no bad smells.
(http://i1180.photobucket.com/albums/x412/lmh8/F34EF7B1-3FA1-462A-A2D7-F645432B1114-3404-00000314D0AE4495_zpsa50c7083.jpg)
(http://i1180.photobucket.com/albums/x412/lmh8/D36E4737-0696-41ED-AA4D-D7776068C4C6-3404-00000314E47B67B0_zpse54d6e94.jpg)
(http://i1180.photobucket.com/albums/x412/lmh8/F5752489-8BF8-424B-8720-697A3C08D621-3404-0000031514E36068_zpsc5efd47b.jpg)
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.
-
Heading north to give you a second opinion ;)
-
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.
-
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. :)
-
why do you wrap them in saran wrap before vacuum sealing them? my wife came over and looked at your whole process. she wants to get some dry bags also and try this. I like the color myself. thank you very much for showing us your process. I think muebe had done this before also. :-\
-
UPS me a couple and I will gladly do a taste test for ya! Really cool.. I'm gonna order some steak bags now...
-
If you fellows are going to try this then I would suggest buying the thickest loin possiable. There will be shrinkage.
I found the 1" thick streaks to be to thin, prefer 1 1/2"
Look for the post by Muebe, he has how to vac the bags down pat. They won't vaccumn the same as a regular bag.
Heading north to give you a second opinion ;)
You are most welcome Pappy. I might be down to the big city first ;D
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.
Actually have three couples feeding off these 3 loins
dude, i'm right behind ya. look in your rear view mirror for a blue F-150. ya, that's me. :)
[/quote]
You might as well pick up Scallwag ;D
why do you wrap them in saran wrap before vacuum sealing them? my wife came over and looked at your whole process. she wants to get some dry bags also and try this. I like the color myself. thank you very much for showing us your process. I think muebe had done this before also. :-\
I'm not 100% sure I believe it was on another thread and now I just do it.
Your most welcome, just glad to be able to contribute to the site
-
I am so trying this.. And dude if the peg wasn't so far from here I would be on my way already!