1st Smoke
- Thread starter Jackie
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DivotMaker
New member
Walt said:With the vac sealer you will now be able to dry age.
Excellent point, Walt!! UMAi dry steak bags!
Pork Belly
Moderator
Those bags do look handy. These were dry cured near the sump pump in my basement consistent 54 degrees and 60 % humidity nearly perfect conditions. Left to right it is Pork Lanza (loin), Venison Loin, hanging in the back is Panchetta Tessa (flat not rolled). I typically keep my personal limit to less than a four pound piece of meat. If i were doing a whole loin of beef I would try the bags just because of the overall mass and investment. I did age a whole rear leg quarter off a smaller buck for three weeks. I took it down and cut it when it started to smell like good cheese. That was some fantastic deer meat.
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DivotMaker
New member
Brian - the bags are great for those of us without the blessing of a "perfect" dry age setup, like you have. The one thing I really like about the bags is there is no way bacteria can be introduced onto the surface of the meat. The bags are like "Gore-Tex" for meat! I was always nervous trying to dry age large cuts of beef in the open.
DivotMaker
New member
Smokster said:
Check out the "All that's delicious" section. I helped kick-start the dry age movement with this post:
http://smokinitforums.com/index.php?topic=1309.0
Walt, and others, have taken it to a whole new level!! Pretty soon, I think one of them will go for 100-day steaks! lol!
Pork Belly
Moderator
Not knocking the bags the are pretty sweet. I am bless with my set up. It started as a small closet size space to hide and muffler the sump pump but it has turned into a huge benefit. On a whim I checked the temp and humidity and I was in business. I do not use it outside of the October-March window. It is very consistent then. I should get some bags for summertime aging in the fridge.
mnsmoker
New member
Currently on my third dry aged beef roast, first one was a 21 day ribeye second was a 30 day NY strip and this one is a 14 pound ribeye going for 45 days, am totally ruined when it comes to normal steaks, everyone who trys the aged steaks agrees...... fabulous!!! I just have to quit giving so many away and having so many people over, just showing off I guess!!!! Next time I cook a few I'm going to try a light 30 minute smoke at 145 or so, has anyone tried this?
DivotMaker
New member
mnsmoker said:
You're my hero, Jim (well, you and Walt - he's tearing-up the dry-aging, too)! There are some old posts about smoking steaks in the beef section; just do a search. Seems you don't want them to go over 100 IT, then finish on the grill. I would like to try cold smoking some for a couple of hours, then grill. I get a little lazy with steaks - I usually just put a couple of hickory or mesquite chunks on the grill and let them get a little smoke while grilling.
I want to dry-age a big sirloin tip roast. I bet it would come out like prime rib (but a whole lot cheaper!).
DivotMaker
New member
No problem, Tony! Great stuff!
p.s. - My apologies to Jackie for hijacking his post. :-[ We took a question about vac sealers and turned it into a discussion on dry-aging. We'll try to do better, Jackie!
Has your smoker arrived, and is it seasoned?
p.s. - My apologies to Jackie for hijacking his post. :-[ We took a question about vac sealers and turned it into a discussion on dry-aging. We'll try to do better, Jackie!
Has your smoker arrived, and is it seasoned?
DivotMaker
New member
Jackie said:
I appreciate that, Jackie! It's just good forum etiquette to not take someone's post in a whole different direction, and really, a new discussion. Thanks for the understanding! Every now and then, even those of us who know better get excited about a topic and run with it! Hard not to, I guess! ;D
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