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bam
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1 - 11-07-2015, 12:00 PM
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I have a wild idea to try and dry age some steaks for ****s and giggles. Any of you guys ever done this? Any recommendations?

I guess for a basic setup I was looking at getting a mini-fridge and putting a fan inside of it to circulate the air.
 
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jjwtay
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2 - 11-07-2015, 12:57 PM
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It it my understanding that you do not dry age steaks you dry age primal cuts
 
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bam
VeteranXV
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3 - 11-07-2015, 06:21 PM
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Yes. You are correct.
 
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Captain Tele
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4 - 11-14-2015, 03:18 AM
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i have wanted to try this as well

The Food Lab's Complete Guide to Dry-Aging Beef at Home | Serious Eats
 
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naptown
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5 - 11-14-2015, 01:23 PM
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i've considered the same given how often i eat steak

i'd prefer finding a local butcher that does the aging tho

i'm finicky about controlled spoilage

the thread where that poster made his own cheeses was interesting too
 
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bam
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6 - 11-14-2015, 01:40 PM
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Yeah. I checked out that SeriousEats thing and it seems doable.

I just really wanted to try it myself because the price is insane for dry aged meats. Maybe I'll Craigslist everything and try it out.
 
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Captain Tele
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7 - 11-15-2015, 04:58 PM
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please report back your findings. i am really interested in this myself.

such a massive way to save money on something i know i will enjoy

i have been reading about making my own prosciutto
 
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nigafool
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8 - 11-23-2015, 05:12 PM
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dont forget you lose a bunch of the meat in the process because you have to cut the outside off afterwards

might be worth just buying it instead of going through the hassle
 
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Captain Tele
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9 - 11-29-2015, 04:29 PM
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you also lose final product due to evaporation process of dry aging

upwards of 1/3 of the weight of your original cut will be lost from my readings

which explains why it costs so much more......just not that much more

i'd still give it a try.
 
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