42 day Umai dry bag aging - boneless ribeye

[barelfly]

Since this post popped up today, i thought I’d post a pic of day 21 of the process. From seeing other photos, the color is doing well. Firmness seems to be good. Also, you can smell the meat, almost a red wine kind of smell. Unless my nose is off. It’s a good smell though, not spoiled smell. I showed a few friends this past weekend and they noticed that as I opened the fridge.

Halfway there!

 

[SconnieQ]

Lookin good! A nice mahogany color. Good contact with the bag.

 

[Roostershooter]

sorry, did not  mean to hijack your post.  Looking great!

 

[barelfly]

No worries. Your posts have helped me learn some. This is my first go at dry aging, so I still have questions and have friends that ask me questions. So, keep posting!

It did remind me to get a photo posted for the weekly update though!

 

[barelfly]

Day 28 photo from last Tuesday. Flipped it fat cap up. Coming along well. I haven’t been home for the last week, but met up with my wife and kids this weekend and the kids told me the fridge smells funny. My wife confirmed it was a bad smell, just had a different smell to it than normal. I told them that’s the smell of good eats!

Sorry the photo is upside down. I can’t figure out why the photos do that even when I flip them to try and get it correct on the site.
Fixed...just edit them in Paint, or any photo editor on the computer, after rotating.

 

[Roostershooter]

What are your cooking plans when this is done?  Will you cut all into steaks or leave half for a smoked prime rib?

 

[old sarge]

I have never gone the dry aging (or wet aging) route.  But I have to admit I am getting the urge to give it a shot.  Sometime.

 

[barelfly]

The day has come! 44 days in and I have steaked out and Sous Vide with a cast iron sear my first dry aged ribeye. All I can say is wow! Absolutely wonderful flavor and texture. I have 8 ribeyes left averaging .8lbs each along with a 2.25lb roast that I’ll either smoke or make more steaks out of.

This was outstanding!

 

[SconnieQ]

Steaks look great! How would you describe the flavor after 42 days. Beefy? Mushroomy? Cheesy? Gamey? Barnyardy?

 

[old sarge]

Looks good Jeremy. 

 

[barelfly]

Thanks a David.

Kari, I really don’t know how to explain the flavor but it was definitely different. More concentrated for sure and the red wine aroma that I could smell came out in the flavor as well. It was really good. There was no funkiness, and both my wife and son liked the flavor so next time I may go a little longer just to see what the difference may be. I’m excited to hear how your Rib roast comes out!

 

[Roostershooter]

Sounds great!  I will be trying one around the 1st of April.  Looking forward to trying this out.