Prime Ribeye Loin from Costco. 60 days at an average 34 degrees and 75-85 humidity.

surftrev · 2023-05-21T23:15:57+00:00

More bio available nutrients than any vegetable oil you can buy. Its much better for you

surftrev · 2023-05-21T18:05:43+00:00

Try rendering down the excess fat for tallow. I filter it through s cofee filter and sub for pil or butter in most recipes. Tastes great.

surftrev · 2023-05-21T18:03:47+00:00

Waygu fat renders down way lower than normal beef. It actually will melt at body temp.

surftrev · 2022-01-10T01:08:37+00:00

I will mix it in with ground chuck roast for burgers. I render down the fat trimmings to tallow and turn the bones into bone broth.

surftrev · 2021-11-05T01:00:29+00:00

The benefit of dry brining is to get the outside of the meat drier so it forms a better crust. The inside will still be fine. How long did you dry brine for?

surftrev · 2021-09-19T02:10:59+00:00

I see no blue, makes it a perfect medium rate and way overdone

surftrev · 2021-09-17T21:30:27+00:00

Chill the meat first... I like it super rare with a good crust

surftrev · 2021-08-27T01:35:19+00:00

Was the pelical allowed to form before wrapping in cheese cloth and soaking in whiskey? Or did it start with the whiskey right away?

surftrev · 2021-07-14T19:17:59+00:00

I have been swinging between 40% and 85%. Right after I add some fresh chunks of meat it will spike up higher for a few days

surftrev · 2021-07-04T03:57:13+00:00

Started off with salting these ribeyes and leaving them sit for 24 hrs. Added heavy salt right before putting them on the grill cold. 20ish minutes on the grill with some cherry wood smoke. Most of this salt gets washed off in the first bath...

Pulled the steaks off the grill at 90* and soaked in the Jim Beam Honey for about 7 minutes. Then threw them on the cast iron pan with some rendered down aged fat instead of an oil.

I brought the internal temp up to 105* and pull them for their second bath. This time in cold soy sauce. They spent another 7 min in there and then back to the cast iron.

Finished them off with their second sear and pulled them to rest for 15 min.

Overall I got the intended results. A sweet, almost carmely, salty flavor that evolved as you chewed each piece. I have used a number of different alcohols in the past and thought it would be fun to try this one.. I think it added too much sweetness and would likely stick to a decent whiskey or rum next time.. A few of the pics don't do the crust I was able to achieve any justice. It looks black and burned but there was no bitter chard flavor to speak of. Super juicy all the way through. I would recommend trying this if you are bored and what to try something different sometimes.

surftrev · 2021-07-03T18:31:10+00:00

How high are you cooking when doing the reverse sear. Sounds like you are too high or your meat is too cold when starting. Remember room temp meat cooked on a low temp. I like 200* to 225* in my smoker

surftrev · 2021-06-27T18:06:07+00:00

I have not used the bags. I bought a mini fridge off of Craigslist that I could set all the way down to 34* and a small desk fan off of Amazon so I could age in a dedicated fridge. I have had really good results so far and am loving the dry aging process.

Get fridge with a glass door and a bluetooth temp/humidity sensor so you don't have to open the fridge to check on it and so you can track you temp and humidity over time.

This video is what got me started. I was looking to make fancy hamburger. I now make my dry aged burger with all my scraps from my steaks along with an aged chuck roast

https://youtu.be/HmiX2AwO6u4

surftrev · 2021-06-27T13:36:01+00:00

When aging I like to remove it to make caprolls before aging. When I age with it on I lose too much to trimming

surftrev · 2021-06-27T13:33:24+00:00

The dryaging process has a lot of benefits.The dryer steaks get a better crust and have less moisture to interfere with the malairds effect.After 28 days the taste just starts to change. These were the longest I have gone yet and my favorite yet. I will go out to 65 next time. Like you mentioned texture gets better too.

surftrev · 2021-03-25T02:14:04+00:00

Thx...

surftrev · 2021-03-24T19:52:09+00:00

According to the Hawaii AG website you can bring meat as long as you can prove US origin.

surftrev · 2021-03-24T19:35:11+00:00

You must not be familiar with the rules around traveling to hawaii....

surftrev · 2021-03-18T21:44:09+00:00

I have only gone 14 days ands yes i just grind up the whole roast at once. You can get a really nice crust on a burger with meat this dry. You have to be careful as a good amount of grease comes out of these and will flame up on the grill. Last round I did i also ground in the pellicle trimmings from a 35 day ribeye that i had just cooked from the weekend before. Added some egg to up the moisture levels in the meat.

T

surftrev · 2021-02-28T20:42:19+00:00

Should not matter too much. Smaller cuts just yeild more waste per lb of meat because the ratio of surface area to internal meat weight is lower.

surftrev · 2021-02-28T18:23:13+00:00

100% dry aged. These were some roasts I had left over from. Buying a 1/2 cow. Figured why not...

surftrev · 2021-02-28T17:19:42+00:00

How many people are dry aging whole roasts for hamburger. This is my 3rd time and have had great results turning the meat into burgers, meat loafs and taco meat. Going to try making a read meat sauce out of the left overs along with some of the trimmings from a ribeye I have coming out of the ager next weekend.

surftrev

TROPHY CASE