If you have an old fridge like me, you might want to put a small container of water at the bottom next to your beef and if it freezes, adjust the temperture because the dry aging process stops at freezing temps. I learned that the hard way.
Thanks for the love! Yes, this will work on ANY beef. More marbling = better tasting, so keep that in mind. Also grass fed should not be aged as long as grain fed. Higher ALA (alpha-linolenic acid) content in grass fed beef means gamier flavor if you age for longer than 14-21 days depending on the grasses fed on.
Thank you! Opening the fridge door a few times a day is not a problem. Fridges are designed to take moisture out of the air any way. The sea salt assisted method increases the effectiveness of that process.
Yes to both. 1) Keep in mind that without the fat cap the total moisture content of the beef will be reduced more quickly. 2) The less marbling, the more gamey the flavor will be if the the beef is grass-fed. This will be especially true if you extend aging times beyond 14-21 days. The aging process will still provide a more tender beef as a result, but the amount of "shrinkage" will increase and the flavor profile will be affected.
Cesar that is absolutely correct! Aside for the enzymatic breakdown, autoxidation of the oleate (breakdown of the fat) is necessary to produce really tasty beef. The more lean the beef, the more difficult it is to produce a palatable product.
Thank you! We sourced the spray coating online, but have since found that the coating does not adhere well to the stainless steel racks that we are sourcing. None of our kits have included the coated racks as a result of this finding. We sourced the stainless steel racks because they will hold up well to the salt exposure. Even titanium will eventually oxidize with exposure to salt, so expect some eventual oxidation of the stainless.
Thank you! We don't typically open the fridge even once a day, but that's because it's a dedicated fridge for aging, curing & brining. No need to go in there all the time.
1. We use a specially milled himalayan pink sea salt that has a specific surface to mass ratio. This is important because it affects how the salt micro-aerosolizes as it absorbs moisture from the air. 2. Always carve the rind before cooking. It can be saved to be reconstituted later for aus ju or beef stock.
"Go Lb Salt." I like it. This was actually a great video and made much more sense than others I've viewed. It really is a very cool process. My guess is that rib roast you used was somewhere north of $100, so I would have been nervous for the outcome. The difference between a high quality cut of meat from the butcher and a high quality cut of meat that's been dry aged really is significant and I look forward to trying this myself. Thanks for the vid!
Thanks! I did read on, and my reply here had the answer in a different format. Rock salt has the ability to dehumidify, and so far I can observe the physical change in weight of the steaks. Thanks again for your reply.
We use a specially milled sea salt that has a surface area to mass ratio that helps absorb moisture AND properly micro-aerosolize to help prevent bad bacteria growth on the surface of your meat. Not all salts will respond this way when absorbing moisture.
every time i buy a ribeye roast, i get it deboned, then have the bone tied back on, i unwrap it, rub it with olive oil, add a but of salt & pepper, & set it in the fridge , loosely covered with butcher paper or wax paper , & leave them for about 5 or 6 days. they never grow mold, or anything. i dont use any fancy dead sea scroll salt, or anything, i just rest it on a rack, in a non stick roast pan. comes out great every time.
I like videos that say, the center is so tender you could pull pieces off with your hand, and there is a hand right there but no pulling. Cook sous-vide in a leaky bag overnight.
if it is a large walk-in cooler and the relative humidity is too high, the salt is likely absorbing way more moisture than intended. we do use a large walk-in cooler at the facility where we teach dry aging classes, but we are in Phoenix and the RH is much lower than your part of the country. you are probably best suited to place the beef in a small stand alone fridge in the future or add a dehumidifier to the walk-in. you may also be risking other flavor contamination with that cooler.
Many years ago when I was an apprentice meat cutter, three times a year we would have a "Patron" come into the shop at the invite of the senior market manager. The manager had spotted a select side of beef, 500 to 700lbs and would present it to the patron for approval. He never turned the offering down. I would put the side on a hook back in the chiller and it would stay there for 2 to 3 months. All the cuts were done by hand no saws. The meat was tender beyond belief. Lots of $ was given for it
we are only familiar with the use of Himalayan Pink with this process. It's been used by some well known steakhouses in the US. You might try other unrefined sea salts, but part of the benefit of Himalayan is how 'dry' it is to begin with. Solar evaporated sea salts will have much more moisture to start.
Graham, other hydroscopic materials could be used if you were simply trying to dessicate the air. But the "idea" is to do more than simplly decrease the relative humidity in the air. Our salt is not proprietary. We have fully disclosed that it is a specially milled Himalayan Pink that offers the ideal surface to mass ratio for this application.
Indeed. As a follow up, if you keep your meat at the correct temperature and humidity, bad bacteria and mold can't grow, so the meat simply shrinks from water loss and the inside gets tender from good bacteria softening it up. Similar processes happen for cheese when they put it in a nice cool cave and let it age.
@tyrantenvoy no bad smell "sticks" to it because salt is anti-bacterial. that's one of the reasons for using it in this process. this particular sea salt is chosen because of its inherently low moisture content as well as mass to surface area ratio of the grain size we have chosen. additionally, this particular sea salt "blooms" when it absorbs moisture...some don't
you can use frozen beef. it may not actually age, depending on how long it had been aged before it was frozen. if it was partially wet aged before freezing, you can complete the aging process after thawing and the result will also be more tender because the ice crystals created in the meat during freezing will tear muscle and aid in the tenderizing the meat. if all enzymatic breakdown had already occurred prior to freezing, you will still be able to reduce moisture and intensify flavor.
@TheNospiece - Fridge temp is discussed at 0:45 and again at 1:53. Total quantity of salt sold in our DIY kits is 2 lbs. It is himalayan sea salt milled to a very specific size so that the surface area to mass ratio is sufficient to cause blooming of the salt to the proper degree. Volume of the fridge isn't the question. It's the salt weight to beef weight ratio that makes the difference and then requires factoring aging time accordingly to get your desired result.
Very informative video! I truly appreciate this. I have aged my steaks differently, using paper towels, but I will be trying this method very soon. Thanks a lot!
typical prices for dry aged beef in the US are between $28 - $32/ lb. you can purchase a subprimal (NYS or rib roast) for around $5- $7/ lb. including the cost of the kit, it's much more cost effective to dry age your own!
They can be cooked immediately after cutting, our usually are. You can also freeze them (w/o any vac packing) for 1-3 months. Flavor will not be affected. Dry aging is a two part process - first, tenderization, second moisture reduction/ flavor intensification. Once fully aged (maximum of 34 days) they reach full tenderness as a result of enzymatic breakdown. Anything beyond that is simply reducing moisture w/o any add'l affect on tenderness.
This video is a prime example of the power of the human brain. I had no beef aging in my small 1000 sf condo, yet when you mention the nutty smell of beef aging I smelled it as if I were right there in your kitchen. amazing isnt it?
@bobwatters 125 degrees F would be the perfect temperature to cook it to, but much higher temperatures are required if you want to cook it with the best possible method!
My dry age rib eye steak was awesome, so tender and tasty, will try to always dry age my steaks from now on, so easy, just need to plan ahead, Thank you so much for this information, very pleased.
I have a "Dorm" size fridge in the Garage. Once I deplete the Beer supply I will try this...Still remember the $20 Aged Beast that I thoroughly enjoyed a week or two ago....
Solid blocks will work, but require using a larger more expensive block to accommodate the same approximate surface area of our specially milled size. Additionally, the surface area to mass ratio will not be the same using a block.
There is one other critical function to take into consideration. The specially sized Himalayan will micro-aerosolize as it absorbs moisture. Those tiny salt particles will actually bond to the surface of the meat and help prevent unwanted bacterial growth. Rock salt contains too many impurities, including heavy metals and other potentially toxic elements. It is not for consumption, yet that is exactly what you would be doing if you used rock salt as a drying medium.
you can freeze a dry aged steak. i would cut away the rind after defrosting. (the rind makes excellent beef stew and rehydrates well when boiled! - no need to throw it away!) freezing won't have much affect on taste, but it will on texture. even the affect on texture will be minimized because of the reduction of moisture. moisture content creates ice crystals when freezing. these crystals will tear the muscle a bit. less moisture means smaller crystals = less tearing. enjoy!
not all refrigerators have the same relative humidity. yes, the salt is helping to extract moisture. there is approximately 1% moisture loss in the meat per day of aging. there will be no illness if you consume the rind. we actually save and freeze the rind and reconstitute it later for either beef stew or aus jus. eating the rind when using the sea salt assisted dry aging method will not send you to the ER or taste nasty, just very chewy. we won't be adding any of the requested videos.
Part of the reason we recommend 140-145 is because of the thickness of the steak. The thicker the steak the less carryover because they contain so much less moisture.
The salt primarily provides antibacterial properties and some flavor profile but moisture absorbtion, though it happens, is actually negligible. The moisture loss comes primarily from the air circulation and controlled humidity. If the salt was absorbing all the salt would soften, melt and turn to goo. Check out the You Tube video about the facility in Ireland. Their entire room is Lind with 16 tons of it. The blocks would melt and run. They give the best information about it.
YES, the salt can be re-used many, many times. We have over 400 lbs. of beef through our kit so far with no appreciable loss of salt. We have no idea how many times you can use it, but expect the salt to last for at least 1000-1500 lbs. of beef.
@ric sterling we offer our 'Dry Aged Beef Kit'. It includes Himalayan Sea salt that has been specially selected and specifically milled to a certain size to provide a surface area to mass ratio that is ideal for the aging process. The kit also includes the adjustable rack, and most importantly a complete discussion about the what's and why's of dry aging in much greater detail.
I read all the prior comments and was disappointed to hear that the food grade rubberized coating did not work out well. I look forward to this dry aging process, Can the beef roasts be placed on metal roasting racks in place of the rubberized version in this video?
first let's be clear that this is not decayed or rotten. it's kept in a controlled environment to prevent that very thing from happening. enzymatic breakdown without decay is the goal, and that's what we've achieved!
i have a question for u fantastic vid by the way after the meat is dry aged is it for use immediately only or can u store it and if so for how long and best method or storage vacume seal ?? ty for the great info
I noticed that when you removed the rack and touched the salt it was hard. To get more salt drying power, would it be better to move around the salt a little each time you check the meat? By moving it, it probably would give you a fresh layer of salt on top to absorb the moister.
This seems cool but isn't humidity a huge factor when aging meats? I see you have your temperature regulated but you have no control of humidity in the fridge. Any thoughts?
Hi, I'm now into my first week and the result looks good. My question to you is: Do you think you can freeze a dry aged steak? And if yes, is it better to cut away the crust before freezing or after? And final question would be if it has an effect on the taste after having been defrosted? Thanks for your answers
Hi there! On what number did u turn the fridge dial to get the right temperature? thank you! awesome video!!!! cant wait to try this!! kabobs!! a great way to feed people on a sat night bbq!!
Interested to see what you think about grilling this. I would throw a little oil on it, salt, pepper and once plated top it with some compound butter. But something like this I was wondering if seasoning\finishing with butter would increase, or reduce the experience. your thoughts?
I am having a problem understanding why you would want the natural juices of a roast to dry up.... When I BBQ or Bake a Prime Rib or Steak I like to be able to cut my meat and see the juices flowing out with each cut.....I cook my Never Under 9lbs.Prime Rib Over-night start at 12:00 am , at around 170 degrees or less (at times slowing the cooking in the morning , takes practice ) , so I can figure out a perfect temp.140 a 1/2 hour before dinner.... When it is pulled out it is not all shrunk down and it melts in your mouth....
you don't want the natural juices to dry up, but you do want the autoxidation of the oleate and the enzymatic breakdown of the musculature to occur. We use a similar method of cooking our prime rib - after we've dry aged the roast of course. we only cook to an internal temperature of 117F, take the roast out and let it coast up to 123F over the course of the next 45 minutes or so. this helps redistribute the juices and makes for a VERY TASTY Prime Rib. we can't agree with the "juices flowing out" comment. that typically indicates that you haven't properly rested your meat after cooking!
Sounds interesting and tasty , I would love to try it....I've always heard since around my 20"s , that the more aged beef was the better it tasted....I never got around to trying it..... I usually let it sit 30 mins , so you say 45 , ok.....I try not to let the pan get dry during cooking.... Thanx for replying to my reply..... lol...... Have a Great Day !!
we believe this to be correct and plan on trying a carpaccio style beef tenderloin in the future! that having been said, we NEVER recommend eating raw meat.
Hello! Amazing video. I just wanted to ask if I do smaller pieces of beef, between 12-18 ounces per piece. Also, I tried to find your salt, I could not, so instead I used rock salt. Today is Day 4 in my experience, and I am already at 12%.
Hi, thank you for your reply. Any reason why individual/small steaks cannot be aged? I would understand that they would take shorter time, but not at all? I tried them using towels before and they tasted very different and the connective tissue was broken down and the meat was tender. Also, if the point is to take in the humidity, isn't rock salt a dehumidifier? Thanks again!
Wow, I dont know if I have the kind of patience. I've had Dry Aged Beef in New York New york in Las Vegas and was good, but I can live without the hassle.
Thanks for the kind words! However, this video was produced to document a known process that has already been in use commercially for years. This video was NOT for the purpose of experimenting, but rather for demonstrating that it can be done at home. Regarding the use of an extractor fan, there is no need. As shown in this video, air flow in today's refrigerators is more than sufficient for this method of dry aging. No additional benefit is gained by adding another fan for more "air flow".
man... you made my day... actually, you made my future better... tastier better...:) buying an dry aged steak was a once or twice mouth party a year... but no more. thank you for enhancing my life
mark, a few questions - what kind of salt are you using and where are you located? are you using a dedicated fridge? how many times a day do you open the door to the fridge?
Questions for you golbsalt; why isn't the meat dry after cooking since the aging process pulled out so much moisture? After aging and trimming, what would happen if you brined the meat? Would that restore the moisture lost? This is something I've never understood about dry aging beef.
Can this process be used on a lean piece of beef,like a round roast?And would the benefits be tasted in a long cooking recipe,like a stew or a pot roast?Thanks for this video!
Thanks for the video, VERY good job and will most certainly do this at my place, just one question, you did opened the fridge once a day yes? but did not have anything else inside it(moisture in the enviroment i believe). I live alone so I really think I can pull the 22 days or 15 dry age.
Hello! I like your idea, but I don't have an extra fridge to dedicate to this and don't want smells to go round. What are your thoughts on putting a cover on the whole thing? I was also considering building my own dry aging compartment inside the fridge with glue and plastic. Also, what are your thoughts on brushing on a concentrated brine solution to the meat, to prevent bacteria?
A couple more questions for you. Should the aged beef not be cooked once you cut it into steaks how would you recommend storing it? I think it would preserve the flavor the best if it was put into a Seal-a-meal, then frozen? But, what do I know, so I rely humbly on your expertise. :) Also, would the steaks continue to age if sealed and stored in the fridge? Thanks Again. :9
Hello, would this work, if i would but the meat with the salt (like you did) in a big closed isolationbox (food styrofoam box) and this box in a big fridge(my mother in law has a restaurant with a "walk in fridge"). maybe it would not have a real aircirculation inside the box, but the temperatur is alwas stabil at (3° Celsius)
If you have an old fridge like me, you might want to put a small container of water at the bottom next to your beef and if it freezes, adjust the temperture because the dry aging process stops at freezing temps. I learned that the hard way.
I think I'm going to turn my spare bedroom into a dry aging room. Thanks for the inspiration.
Absolutely! We were able to source stainless steel racks for our Dry Aged Beef Kits that have been in use for over 17 months now with NO oxidation.
Thanks for the love! Yes, this will work on ANY beef. More marbling = better tasting, so keep that in mind. Also grass fed should not be aged as long as grain fed. Higher ALA (alpha-linolenic acid) content in grass fed beef means gamier flavor if you age for longer than 14-21 days depending on the grasses fed on.
Thank you! Opening the fridge door a few times a day is not a problem. Fridges are designed to take moisture out of the air any way. The sea salt assisted method increases the effectiveness of that process.
very instructional. Would have loved to of seen the finished product cooked and eaten.
Yes to both.
1) Keep in mind that without the fat cap the total moisture content of the beef will be reduced more quickly.
2) The less marbling, the more gamey the flavor will be if the the beef is grass-fed. This will be especially true if you extend aging times beyond 14-21 days.
The aging process will still provide a more tender beef as a result, but the amount of "shrinkage" will increase and the flavor profile will be affected.
Cesar that is absolutely correct! Aside for the enzymatic breakdown, autoxidation of the oleate (breakdown of the fat) is necessary to produce really tasty beef. The more lean the beef, the more difficult it is to produce a palatable product.
Thank you! We sourced the spray coating online, but have since found that the coating does not adhere well to the stainless steel racks that we are sourcing. None of our kits have included the coated racks as a result of this finding. We sourced the stainless steel racks because they will hold up well to the salt exposure. Even titanium will eventually oxidize with exposure to salt, so expect some eventual oxidation of the stainless.
Thank you! We don't typically open the fridge even once a day, but that's because it's a dedicated fridge for aging, curing & brining. No need to go in there all the time.
1. We use a specially milled himalayan pink sea salt that has a specific surface to mass ratio. This is important because it affects how the salt micro-aerosolizes as it absorbs moisture from the air.
2. Always carve the rind before cooking. It can be saved to be reconstituted later for aus ju or beef stock.
"Go Lb Salt." I like it. This was actually a great video and made much more sense than others I've viewed. It really is a very cool process. My guess is that rib roast you used was somewhere north of $100, so I would have been nervous for the outcome. The difference between a high quality cut of meat from the butcher and a high quality cut of meat that's been dry aged really is significant and I look forward to trying this myself. Thanks for the vid!
Thanks! I did read on, and my reply here had the answer in a different format. Rock salt has the ability to dehumidify, and so far I can observe the physical change in weight of the steaks. Thanks again for your reply.
I am definitely gonna try this instead of paying big bucks in a restaurant. Thanks a lot!!!
We use a specially milled sea salt that has a surface area to mass ratio that helps absorb moisture AND properly micro-aerosolize to help prevent bad bacteria growth on the surface of your meat. Not all salts will respond this way when absorbing moisture.
every time i buy a ribeye roast, i get it deboned, then have the bone tied back on, i unwrap it, rub it with olive oil, add a but of salt & pepper, & set it in the fridge , loosely covered with butcher paper or wax paper , & leave them for about 5 or 6 days. they never grow mold, or anything. i dont use any fancy dead sea scroll salt, or anything, i just rest it on a rack, in a non stick roast pan. comes out great every time.
I like videos that say, the center is so tender you could pull pieces off with your hand, and there is a hand right there but no pulling.
Cook sous-vide in a leaky bag overnight.
if it is a large walk-in cooler and the relative humidity is too high, the salt is likely absorbing way more moisture than intended. we do use a large walk-in cooler at the facility where we teach dry aging classes, but we are in Phoenix and the RH is much lower than your part of the country. you are probably best suited to place the beef in a small stand alone fridge in the future or add a dehumidifier to the walk-in. you may also be risking other flavor contamination with that cooler.
Many years ago when I was an apprentice meat cutter, three times a year we would have a "Patron" come into the shop at the invite of the senior market manager. The manager had spotted a select side of beef, 500 to 700lbs and would present it to the patron for approval. He never turned the offering down. I would put the side on a hook back in the chiller and it would stay there for 2 to 3 months. All the cuts were done by hand no saws. The meat was tender beyond belief. Lots of $ was given for it
we are only familiar with the use of Himalayan Pink with this process. It's been used by some well known steakhouses in the US. You might try other unrefined sea salts, but part of the benefit of Himalayan is how 'dry' it is to begin with. Solar evaporated sea salts will have much more moisture to start.
Graham, other hydroscopic materials could be used if you were simply trying to dessicate the air. But the "idea" is to do more than simplly decrease the relative humidity in the air. Our salt is not proprietary. We have fully disclosed that it is a specially milled Himalayan Pink that offers the ideal surface to mass ratio for this application.
Indeed. As a follow up, if you keep your meat at the correct temperature and humidity, bad bacteria and mold can't grow, so the meat simply shrinks from water loss and the inside gets tender from good bacteria softening it up. Similar processes happen for cheese when they put it in a nice cool cave and let it age.
@tyrantenvoy no bad smell "sticks" to it because salt is anti-bacterial. that's one of the reasons for using it in this process. this particular sea salt is chosen because of its inherently low moisture content as well as mass to surface area ratio of the grain size we have chosen. additionally, this particular sea salt "blooms" when it absorbs moisture...some don't
Thank you Go Lb Salt.....this was a wonderful vid....i like alot of people are wondering about the salt...thank you again
you can use frozen beef. it may not actually age, depending on how long it had been aged before it was frozen. if it was partially wet aged before freezing, you can complete the aging process after thawing and the result will also be more tender because the ice crystals created in the meat during freezing will tear muscle and aid in the tenderizing the meat. if all enzymatic breakdown had already occurred prior to freezing, you will still be able to reduce moisture and intensify flavor.
@TheNospiece - Fridge temp is discussed at 0:45 and again at 1:53. Total quantity of salt sold in our DIY kits is 2 lbs. It is himalayan sea salt milled to a very specific size so that the surface area to mass ratio is sufficient to cause blooming of the salt to the proper degree. Volume of the fridge isn't the question. It's the salt weight to beef weight ratio that makes the difference and then requires factoring aging time accordingly to get your desired result.
Very informative video! I truly appreciate this. I have aged my steaks differently, using paper towels, but I will be trying this method very soon. Thanks a lot!
GOLBSALT- Man this video was soo good and you explain everything so good. Keep it up.
Thanks for the video, now I understand a little bit more the process
typical prices for dry aged beef in the US are between $28 - $32/ lb. you can purchase a subprimal (NYS or rib roast) for around $5- $7/ lb. including the cost of the kit, it's much more cost effective to dry age your own!
They can be cooked immediately after cutting, our usually are. You can also freeze them (w/o any vac packing) for 1-3 months. Flavor will not be affected. Dry aging is a two part process - first, tenderization, second moisture reduction/ flavor intensification. Once fully aged (maximum of 34 days) they reach full tenderness as a result of enzymatic breakdown. Anything beyond that is simply reducing moisture w/o any add'l affect on tenderness.
This video is a prime example of the power of the human brain. I had no beef aging in my small 1000 sf condo, yet when you mention the nutty smell of beef aging I smelled it as if I were right there in your kitchen. amazing isnt it?
@bobwatters 125 degrees F would be the perfect temperature to cook it to, but much higher temperatures are required if you want to cook it with the best possible method!
the salt can be reused! it can also be used back to back. the salt can be dried out in an oven set to 400 F for 20 minutes if necessary.
excellent video, very clear and answers many questions i had about home dry ageing. Awesome job, thanks.
Very informative I buy dry aged beef anyway grass fed black angus in the UKK but good to know what happens.
My dry age rib eye steak was awesome, so tender and tasty, will try to always
dry age my steaks from now on, so easy, just need to plan ahead,
Thank you so much for this information, very pleased.
+janet schlein we feel the same way and try to keep beef aging in our fridge as frequently as possible so that we always have some available!
Great video. Clear instructions. I'd like to try this.
I have a "Dorm" size fridge in the Garage. Once I deplete the Beer supply I will try this...Still remember the $20 Aged Beast that I thoroughly enjoyed a week or two ago....
Waoo
This must be one of the most informative DIY vids I have ever seen
Thank you sir!!
Solid blocks will work, but require using a larger more expensive block to accommodate the same approximate surface area of our specially milled size. Additionally, the surface area to mass ratio will not be the same using a block.
There is one other critical function to take into consideration. The specially sized Himalayan will micro-aerosolize as it absorbs moisture. Those tiny salt particles will actually bond to the surface of the meat and help prevent unwanted bacterial growth. Rock salt contains too many impurities, including heavy metals and other potentially toxic elements. It is not for consumption, yet that is exactly what you would be doing if you used rock salt as a drying medium.
Nice experiment, If you could add an extractor fan to improve air flow, it would be very beneficial.
you can freeze a dry aged steak. i would cut away the rind after defrosting. (the rind makes excellent beef stew and rehydrates well when boiled! - no need to throw it away!) freezing won't have much affect on taste, but it will on texture. even the affect on texture will be minimized because of the reduction of moisture. moisture content creates ice crystals when freezing. these crystals will tear the muscle a bit. less moisture means smaller crystals = less tearing. enjoy!
I've always been curious about this. Amazing video that answered all of my questions! Thanks for posting.
not all refrigerators have the same relative humidity. yes, the salt is helping to extract moisture. there is approximately 1% moisture loss in the meat per day of aging. there will be no illness if you consume the rind. we actually save and freeze the rind and reconstitute it later for either beef stew or aus jus. eating the rind when using the sea salt assisted dry aging method will not send you to the ER or taste nasty, just very chewy. we won't be adding any of the requested videos.
have to try this -- i get a little worried about the right temperature... but seems like the meat ends up great
Thank you for explaining each step at the time
Wow, great video man, I've gotta try this!
So you didn’t need a fan or a UV light?
Part of the reason we recommend 140-145 is because of the thickness of the steak. The thicker the steak the less carryover because they contain so much less moisture.
The salt primarily provides antibacterial properties and some flavor profile but moisture absorbtion, though it happens, is actually negligible. The moisture loss comes primarily from the air circulation and controlled humidity. If the salt was absorbing all the salt would soften, melt and turn to goo. Check out the You Tube video about the facility in Ireland. Their entire room is Lind with 16 tons of it. The blocks would melt and run. They give the best information about it.
Block salt can be used also just sitting in the fridge. block salt can be reused as it does not have to sit in the tray.
YES, the salt can be re-used many, many times. We have over 400 lbs. of beef through our kit so far with no appreciable loss of salt. We have no idea how many times you can use it, but expect the salt to last for at least 1000-1500 lbs. of beef.
you can freeze it. food saver/ vacuum seal type is best. will keep for 1-3 months.
Excellent. Thank you very much for this explanation which seems 100% logic to me. This helps me a lot. Take care
Yo your teaching skills are on point!
@ric sterling we offer our 'Dry Aged Beef Kit'. It includes Himalayan Sea salt that has been specially selected and specifically milled to a certain size to provide a surface area to mass ratio that is ideal for the aging process. The kit also includes the adjustable rack, and most importantly a complete discussion about the what's and why's of dry aging in much greater detail.
didn't know if that was a typo but salt is hygroscopic not "hydroscopic". Good video...
I read all the prior comments and was disappointed to hear that the food grade rubberized coating did not work out well. I look forward to this dry aging process, Can the beef roasts be placed on metal roasting racks in place of the rubberized version in this video?
Dry-aged beef has a delicious taste, not like a regular steak. You should try it one day, it costs a lot though so doing it at home is cheaper.
first let's be clear that this is not decayed or rotten. it's kept in a controlled environment to prevent that very thing from happening. enzymatic breakdown without decay is the goal, and that's what we've achieved!
Ok thank you...And where and how do I obtain this Kit?...I really like the /Easy prep, and the details on how to Dry Age the meat.
i have a question for u fantastic vid by the way
after the meat is dry aged is it for use immediately only or can u store it and if so for how long and best method or storage vacume seal ??
ty for the great info
Great execution on the video..well done
This may be a dumb question. Do you dispose of the salt or can you re-use?
You can reuse it.
Came to ask the same question.
But how? My guess would be to heat in a clean Pyrex dish in an oven to as hot as it will go to burn off the beef crud?
Salt is so cheap.
Question. Will a solid block of himalyan sea salt also work for this endeavor? Awesome video by the way!
I noticed that when you removed the rack and touched the salt it was hard. To get more salt drying power, would it be better to move around the salt a little each time you check the meat? By moving it, it probably would give you a fresh layer of salt on top to absorb the moister.
This seems cool but isn't humidity a huge factor when aging meats? I see you have your temperature regulated but you have no control of humidity in the fridge. Any thoughts?
Hi, I'm now into my first week and the result looks good. My question to you is: Do you think you can freeze a dry aged steak? And if yes, is it better to cut away the crust before freezing or after? And final question would be if it has an effect on the taste after having been defrosted? Thanks for your answers
Hi there! On what number did u turn the fridge dial to get the right temperature? thank you! awesome video!!!! cant wait to try this!! kabobs!! a great way to feed people on a sat night bbq!!
nice video. People don't realize what they're missing out on if the don't get to eat this stuff.
incredible! like dry aged beef without any funky flavor notes.
Interested to see what you think about grilling this. I would throw a little oil on it, salt, pepper and once plated top it with some compound butter. But something like this I was wondering if seasoning\finishing with butter would increase, or reduce the experience. your thoughts?
It is. It's not for long term storing. It's for enhanced flavor.
I am having a problem understanding why you would want the natural juices of a roast to dry up.... When I BBQ or Bake a Prime Rib or Steak I like to be able to cut my meat and see the juices flowing out with each cut.....I cook my Never Under 9lbs.Prime Rib Over-night start at 12:00 am , at around 170 degrees or less (at times slowing the cooking in the morning , takes practice ) , so I can figure out a perfect temp.140 a 1/2 hour before dinner.... When it is pulled out it is not all shrunk down and it melts in your mouth....
you don't want the natural juices to dry up, but you do want the autoxidation of the oleate and the enzymatic breakdown of the musculature to occur. We use a similar method of cooking our prime rib - after we've dry aged the roast of course. we only cook to an internal temperature of 117F, take the roast out and let it coast up to 123F over the course of the next 45 minutes or so. this helps redistribute the juices and makes for a VERY TASTY Prime Rib. we can't agree with the "juices flowing out" comment. that typically indicates that you haven't properly rested your meat after cooking!
Sounds interesting and tasty , I would love to try it....I've always heard since around my 20"s , that the more aged beef was the better it tasted....I never got around to trying it.....
I usually let it sit 30 mins , so you say 45 , ok.....I try not to let the pan get dry during cooking.... Thanx for replying to my reply..... lol...... Have a Great Day !!
we believe this to be correct and plan on trying a carpaccio style beef tenderloin in the future! that having been said, we NEVER recommend eating raw meat.
Great video, I'm going to try this myself...
Hello! Amazing video. I just wanted to ask if I do smaller pieces of beef, between 12-18 ounces per piece. Also, I tried to find your salt, I could not, so instead I used rock salt. Today is Day 4 in my experience, and I am already at 12%.
Hi, thank you for your reply. Any reason why individual/small steaks cannot be aged? I would understand that they would take shorter time, but not at all? I tried them using towels before and they tasted very different and the connective tissue was broken down and the meat was tender. Also, if the point is to take in the humidity, isn't rock salt a dehumidifier? Thanks again!
Wow, I dont know if I have the kind of patience. I've had Dry Aged Beef in New York New york in Las Vegas and was good, but I can live without the hassle.
Thanks for the kind words! However, this video was produced to document a known process that has already been in use commercially for years. This video was NOT for the purpose of experimenting, but rather for demonstrating that it can be done at home. Regarding the use of an extractor fan, there is no need. As shown in this video, air flow in today's refrigerators is more than sufficient for this method of dry aging. No additional benefit is gained by adding another fan for more "air flow".
This is NOT for storing beef, this is a pre-cooking preparation to help tenderize and enhance flavor naturally.
man... you made my day... actually, you made my future better... tastier better...:)
buying an dry aged steak was a once or twice mouth party a year... but no more.
thank you for enhancing my life
Bit of advice people. If you are still asking dopey questions after a simple vid like this, don't bother aging meat. You'll hurt someone. ;)
You sir.....stole my thoughts. Well done.
LloydieP can't u eat the meat with cooking in .and do u hafe to plug the frige in?
Chris s Sorry dude I can't quite work out what you're asking. 😁
Chris s Although yes, plugging the fridge in is a must in a warm climate.
+LloydieP Do u haf to by the fresh meet or can be molded befor the starting?.//
Love the video! Thank you for sharing your information with us. Is the salt a course grind or a fine grind, I can't tell by the video.
Can opening the fridge door everyday interrupt the meat from drying because you are allowing moisture in? Good video by the way.
mark, a few questions - what kind of salt are you using and where are you located? are you using a dedicated fridge? how many times a day do you open the door to the fridge?
Can I put some herbs or even some pepper corns on the meat and age it as add some flavor to the end product?
Questions for you golbsalt; why isn't the meat dry after cooking since the aging process pulled out so much moisture? After aging and trimming, what would happen if you brined the meat? Would that restore the moisture lost? This is something I've never understood about dry aging beef.
Great vid... I feel more confident now about aging my beef...
Can this process be used on a lean piece of beef,like a round roast?And would the benefits be tasted in a long cooking recipe,like a stew or a pot roast?Thanks for this video!
Some people say that Dry Age Meat Process need some ventilation.
I notice that your fridge has not fan to produce the air flow.
How is it avoided?
Thanks for the video, VERY good job and will most certainly do this at my place, just one question, you did opened the fridge once a day yes? but did not have anything else inside it(moisture in the enviroment i believe). I live alone so I really think I can pull the 22 days or 15 dry age.
Can I use the salt for the next time ?? and can I just use a normal frige ? keep´s my costs down ! :))
Yeah, you can reuse the salt. It won't go bad, and it has antibacterial properties.
Hello! I like your idea, but I don't have an extra fridge to dedicate to this and don't want smells to go round. What are your thoughts on putting a cover on the whole thing?
I was also considering building my own dry aging compartment inside the fridge with glue and plastic.
Also, what are your thoughts on brushing on a concentrated brine solution to the meat, to prevent bacteria?
there is no need to run a torch across the beef. that will not allow autoxidation of the oleate which is essential to the dry aging process.
A couple more questions for you. Should the aged beef not be cooked once you cut it into steaks how would you recommend storing it? I think it would preserve the flavor the best if it was put into a Seal-a-meal, then frozen? But, what do I know, so I rely humbly on your expertise. :) Also, would the steaks continue to age if sealed and stored in the fridge? Thanks Again. :9
Hello, would this work, if i would but the meat with the salt (like you did) in a big closed isolationbox (food styrofoam box) and this box in a big fridge(my mother in law has a restaurant with a "walk in fridge"). maybe it would not have a real aircirculation inside the box, but the temperatur is alwas stabil at (3° Celsius)
What spray did you use to coat the rack and do you have to use it?