I am getting ready for the grilling season this summer and have always
wanted to dry age my own steaks. Dry aged steaks have that special
deep flavor and buttery texture that I crave. I looked for different
methods of doing my own dry aging, but they always involved very messy
process. I don't have a spearate fridge at home.
I recently found this method of dry aging at home using dry bags at
www.drybagsteak.com.
These bags are supposed to allow moisture to get out at the same
keeping smells and other unwanted things out of the meat. I bagged up
a stip loin I bought at Costco recently using my Sinbo sealer and am
aging it right now. I plan to age for 21 days like they recommend. So
far the meat has turned a deep mahogany color, just like dry aged
beef.
Has anyone else tried this method before?

On Apr 24, 11:20*am, wrote:
> I am getting ready for the grilling season this summer and have always
> wanted to dry age my own steaks. Dry aged steaks have that special
> deep flavor and buttery texture that I crave. I looked for different
> methods of doing my own dry aging, but they always involved very messy
> process. I don't have a spearate fridge at home.
> I recently found this method of dry aging at home using dry bags atwww.drybagsteak.com.
> These bags are supposed to allow moisture to get out at the same
> keeping smells and other unwanted things out of the meat. I bagged up
> a stip loin I bought at Costco recently using my Sinbo sealer and am
> aging it right now. I plan to age for 21 days like they recommend. So
> far the meat has turned a deep mahogany color, just like dry aged
> beef.
> Has anyone else tried this method before?

Hadn't tried that, or any other at home dry age method. You did
mention that you don't have an additional refrigerator to use; the
instructions suggest it lay undisturbed for th entire ageing period.
That would be a tough task in any home fridge, with as much traffic as
they likely get.
Joe, you might get a small dormitory size fridge to be used for that
purpose. Check out Craiglist, or the warehouse clubs. Think of it as
your humidor for dinner.
Do let us know how it turns out, in any event.
Pierre

wrote:

> I am getting ready for the grilling season this summer and have always
> wanted to dry age my own steaks. Dry aged steaks have that special
> deep flavor and buttery texture that I crave. I looked for different
> methods of doing my own dry aging, but they always involved very messy
> process. I don't have a spearate fridge at home.
> I recently found this method of dry aging at home using dry bags at
> www.drybagsteak.com.
> These bags are supposed to allow moisture to get out at the same
> keeping smells and other unwanted things out of the meat. I bagged up
> a stip loin I bought at Costco recently using my Sinbo sealer and am
> aging it right now. I plan to age for 21 days like they recommend. So
> far the meat has turned a deep mahogany color, just like dry aged
> beef.
> Has anyone else tried this method before?

SPAM

In alt.food.barbecue, wrote:

> Has anyone else tried this method before?

Generally, big hunks of meat with significant amounts of exterior fat are
aged, and after the yucky stuff is cut away fron the surface, steaks are
then cut. I am sceptical of aging a steak, as compared to a roast (or
larger) cut.

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russell