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#3691789 - 06/15/14 05:09 PM Dry aged beef
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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MY Kids got me a 5 pound bone in prime rib for Fathers Day. I think I want to dry age it for a while...any tips?

As a side note I think they know I cant eat 5 pounds of beef by myself. \:\)
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#3691933 - 06/15/14 10:37 PM Re: Dry aged beef [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
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Loc: Memphis

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http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe.html

Unfortunately, all the Good Eats episodes seem to have disappeared off the interwebs. Alton Brown's episode linked above had some pretty good instruction in how to dry age a standing rib roast.
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#3691986 - 06/16/14 06:16 AM Re: Dry aged beef [Re: TAFKAP]
memfuzz
6 Point


Registered: 09/02/03
Posts: 890
Loc: Cordova

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Not endorsing this site, but it looks like a ton of information. Maybe something to learn in the videos.
http://www.drybagsteak.com
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#3693934 - 06/19/14 12:14 AM Re: Dry aged beef [Re: memfuzz]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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There is so much conflicting information on Dry Aging beef out there. I'm just winging it. I wish the wife/kids would have gotten me a gift certificate instead of 60 dollars worth of beef.
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#3693957 - 06/19/14 05:05 AM Re: Dry aged beef [Re: BamaProud]
Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6666
Loc: west tenn.

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Why worry? It will be great without aging? Just eat it and save your $ for dry a aged steak from Capital Grille


https://www.thecapitalgrille.com/pages/the-experience/dry-aging.aspx
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#3693973 - 06/19/14 05:50 AM Re: Dry aged beef [Re: Hawk]
BamaProud
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Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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Its just something I've always wanted to do.
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#3695793 - 06/22/14 09:02 AM Re: Dry aged beef [Re: BamaProud]
BamaProud
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Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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Its Prime Rib roast day. I only let it age 7 days since its my first time and we're going to be traveling lot over the next few weeks. Its a lot darker than before and lost about 5 ounces in weight(6% weight loss). I am pretty much following Alton Browns Method above(although aged a week) and without the Terracotta.





Edited by BamaProud (06/22/14 09:09 AM)
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#3695811 - 06/22/14 09:31 AM Re: Dry aged beef [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
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Looks good. Once you get your confidence up, you should try getting your hand on a immediately fresh prime rib (I bet that with Hog and Hominy opening a butcher shop, you can get something less than 24 hours fresh) and going for the long aging process of ~50+ days.
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#3695846 - 06/22/14 10:56 AM Re: Dry aged beef [Re: Poser]
BamaProud
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Registered: 04/03/11
Posts: 7326
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It may be a mistake but since there was no noticeable mold I didn't trim anything...including the driest edges. So I may have a few jerky-ish bits on the edges, but I don't see how that should effect what's below say 1/8 inch. its at 115 degrees now. Pulling it at 120 for a rest then putting the spurs to it for about 10mins.
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#3695851 - 06/22/14 11:09 AM Re: Dry aged beef [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
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For the short age period, I wouldn't worry about trimming. I didn't trim my venison backstrap at ~25 days. Of course, there's no fat on venison, so it acts differently. As long as its not to hard to eat, I wouldn't worry about it.
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3695856 - 06/22/14 11:21 AM Re: Dry aged beef [Re: Poser]
BamaProud
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Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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How did your salami turn out? We talked about a trade for my blackberry wine. ...the wine is still young but pretty good. I'm using it for my au-jus. The wine should mature in 3-6 months

Edited by BamaProud (06/22/14 11:23 AM)
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#3695878 - 06/22/14 12:11 PM Re: Dry aged beef [Re: BamaProud]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: BamaProud
How did your salami turn out? We talked about a trade for my blackberry wine. ...the wine is still young but pretty good. I'm using it for my au-jus. The wine should mature in 3-6 months


I haven't done any charcuterie yet this summer. -really low on venison.
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3695905 - 06/22/14 01:00 PM Re: Dry aged beef [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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Wow amazing. Nap time more details tonight
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#3695915 - 06/22/14 01:18 PM Re: Dry aged beef [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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Wow amazing. Nap time more details tonight
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#3696202 - 06/23/14 12:16 AM Re: Dry aged beef [Re: BamaProud]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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The Best Prime Rib I have ever eaten was actually the first Prime Rib I ever tried. I was about 18 years old and got it at a Yacht Club on Dauphin Island, AL. Since then none have ever been quite as good. There isn't any doubt in my mind now that it was dry aged.







As I suspected, the ends(or sides) were nearly inedible. If I were serving it in a restaurant they wouldn't go on a plate but they are fine for snacking. That same "crust" that made the end pieces tough was fantastic in small bits surrounding the sliced steaks.


Edited by BamaProud (06/23/14 01:09 AM)
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#3698492 - 06/26/14 12:30 PM Re: Dry aged beef [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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 Originally Posted By: Poser
...that with Hog and Hominy opening a butcher shop....


Any idea when that's supposed to happen?
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#3698537 - 06/26/14 01:31 PM Re: Dry aged beef [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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 Originally Posted By: TAFKAP
 Originally Posted By: Poser
...that with Hog and Hominy opening a butcher shop....


Any idea when that's supposed to happen?


...and where?
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#3698543 - 06/26/14 01:34 PM Re: Dry aged beef [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: BamaProud
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
...that with Hog and Hominy opening a butcher shop....


Any idea when that's supposed to happen?


...and where?


Porcellino's, a community butcher shop and sundry store, will open this August on Brookhaven Circle here in Memphis, TN. Ticer and Hudman plan to create a space meant to help connect their customers with their meals in their own homes.
With head butcher Aaron Winters, Porcellino's will offer cuts sourced from whole animal fabrication. Sourcing from regional farms, such as Newman Farm in Myrtle, MO for their pork and lamb, and Double H Farm in Nashville, TN for beef, they hope to grow a wider partnership between the community of eaters and the farmers who provide the food we eat.

Porcellino's will also feature fresh and dried pastas, made daily, and charcuterie, both fresh and cured, as well as cookbooks and other items that will assist the home cook in preparing a meal. During lunch, the butcher shop will serve sandwiches and coffee. Attached to Porcellino's is the Double Bird, a community wine and cocktail bar that will offer cichetti, a small plates style of food.

Meant to serve as a gathering place for the community, Porcellino's and the Double Bird will bring together Ticer and Hudman's philosophy that a great meal includes a sense of community. Porcellino's also serves as the third leg of their Brookhaven Circle plans in East Memphis, with their award winning restaurants Andrew Michael Italian Kitchen and Hog & Hominy, as a place where parents will bring their children and create a legacy of eating well.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3698584 - 06/26/14 02:50 PM Re: Dry aged beef [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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The last time I looped through Brookhaven, there wasn't any indication of a new place going in anywhere......looking forward to seeing some progress on that.
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