sotv Posted January 15, 2019 Author Share Posted January 15, 2019 Sympathise, did a lovely Lamb Kleftico in the Dutch Oven the weekend, but had to leave the Rosemary out as my wife, can't stand it. I love it and missed its flavour, but best to accommodate everyone, rather than alienate them....đ I have way more finicky taste-buds than her and she never complains. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 15, 2019 Share Posted January 15, 2019 Have put cure on. Notice no sugar in recipe.   Fridge looking decent smoke salmon to be sliced tomorrow. Pork curing. Pot of coffee beans in background. 3 of my favourite things. 1 Quote Link to comment Share on other sites More sharing options...
David Posted January 16, 2019 Share Posted January 16, 2019 Hi there, Iâm new to the forum but I have had a ribeye In a dry maturation bag for a few days now and I am looking to give it 30 days. Any advise with regards to maturation periods? Quote Link to comment Share on other sites More sharing options...
Justin Posted January 16, 2019 Share Posted January 16, 2019 @Wade is your man but he is Iceland travelling still i think so: Did you cure it first. if you are at 1st cure stage (i.e. cure #2, salt, aromatics etc) then 3 weeks in fridge should do it, . I have a boned rolled shoulder pork doing same in fridge since last evening and it will be there for 3 weeks before hanging out of the fridge for 3 months or so. I also have a loin  which has been hanging from the curtain pole at my back door for month now, I reckon at least another  two months, Target is 35% to 40% weight loss in all. When you get past first stage and are hanging put muslin around the dry age bag too then hang out of the fridge and you will probably find it matures quicker than in the fridge as demonstrated earlier in the is thread by Wade. 14 to 20 degs is cool, hence is is by the back door window and out of the sun. read back on this thread and there is loads of advice here  What is the blue light thing in the picture?  Welcome to the forum   Quote Link to comment Share on other sites More sharing options...
David Posted January 16, 2019 Share Posted January 16, 2019 thanks For the response, apologies I did not mean to confuse, this is just a standard ribeye that had a very short wet maturation period in its original packaging. It is my first attempt at dry ageing so any advice will be greatly appreciated. My wife does not like the smell of ageing beef so the item with the blue light is a small ozone generator to combat the odour. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 16, 2019 Share Posted January 16, 2019 ok wet maturation (ie first cure with cure#2 and salt etc) needs 3 weeks it think before the dry hanging stage which I think you need to get to 35% weight loss and that will take 3 to 6 months? @Wade Quote Link to comment Share on other sites More sharing options...
David Posted January 16, 2019 Share Posted January 16, 2019 Sorry no, I meant from point of kill and then in its original packaging. Itâs just a plain ribeye with no cure. Just wondering if anyone had any tips on length of maturation? Quote Link to comment Share on other sites More sharing options...
Justin Posted January 16, 2019 Share Posted January 16, 2019 You will have to cure it first. Otherwise water in the beef will cause it to go off? @Wade @sotv Quote Link to comment Share on other sites More sharing options...
sotv Posted January 17, 2019 Author Share Posted January 17, 2019 Nice article here on dry aging steaks/beef and some recommended times for it. Something I have looked into, but until I can get a dedicated fridge for it, I have had to put it on hold. Talking to my butcher in the past about it. He has told me as confirmed by the article, humidity and a constant temperature are the key to  successfully Dry Aging a piece of beef @David it doesn't really cover much about the bag method, but if you PM @MarcWillm on here, he has been helpful here in the past, and as his business is these sort of bags, he may well be of some help on here to you, with your particular method and any questions you have. Quote Link to comment Share on other sites More sharing options...
Wade Posted January 18, 2019 Share Posted January 18, 2019 On 1/16/2019 at 10:03 PM, Justin said: You will have to cure it first. Otherwise water in the beef will cause it to go off? @Wade @sotv The dry ageing process for steaks is different to the dry curing process used in things like Bresaola and salamis. It is a process where the meat is allowed to begin to break itself down (autolyse) in a controlled way in order to provide a greater depth of flavour. Yes eventually, if taken too far, the meat will get to a point where it will be described as having "gone off". Quote Link to comment Share on other sites More sharing options...
David Posted January 19, 2019 Share Posted January 19, 2019 Thanks for the feedback and contact information guys. I will initially give 30 days and go from there I think. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 23, 2019 Share Posted January 23, 2019 On 1/14/2019 at 8:00 AM, Justin said: Yes. No problem. It was white right by the yellow tab. With a little green. Is weighing 750g right now 25% loss. Now at 650g 35% loss. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 23, 2019 Share Posted January 23, 2019 Which means target hit 23rd Jan just over 1 month it has been hanging @Wade, what do you think, leave to mature further or have a taste and see what is what, I did think it would take longer but given it was 1kg basted maybe it is plain quicker because of that whereas a leg of pig would take months if not years?. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 23, 2019 Share Posted January 23, 2019 @Wade  Quote Link to comment Share on other sites More sharing options...
Wade Posted January 24, 2019 Share Posted January 24, 2019 No - Take a look at it now, cut it in half and take a slice from it from the centre. If it needs longer you can always re-hang it. Quote Link to comment Share on other sites More sharing options...
Justin Posted January 24, 2019 Share Posted January 24, 2019 ok  Quote Link to comment Share on other sites More sharing options...
Justin Posted January 24, 2019 Share Posted January 24, 2019 It smells lovely, smoky paprika and pork but i can feel a little give in the middle of the top, the bottom is hard but I agree more to go so rehanging Quote Link to comment Share on other sites More sharing options...
Justin Posted January 24, 2019 Share Posted January 24, 2019 Quote Link to comment Share on other sites More sharing options...
Justin Posted January 28, 2019 Share Posted January 28, 2019 Hereis the 2nd On 1/15/2019 at 9:27 PM, Justin said: Have put cure on. Notice no sugar in recipe.   Fridge looking decent smoke salmon to be sliced tomorrow. Pork curing. Pot of coffee beans in background. 3 of my favourite things. 13 days in fridge. So far so good   1 Quote Link to comment Share on other sites More sharing options...
Justin Posted February 10, 2019 Share Posted February 10, 2019 (edited) Now 600g 40% loss. Edited February 10, 2019 by Justin Quote Link to comment Share on other sites More sharing options...
Justin Posted February 10, 2019 Share Posted February 10, 2019 4 Quote Link to comment Share on other sites More sharing options...
Kave Posted July 1, 2022 Share Posted July 1, 2022 @Justin I know I am reviving an old post (which looks to be most of them these days unfortunately) - but the end result you have there looks absolutely fantastic, particularly good considering it started off as a cheap joint! Inspirational. 1 Quote Link to comment Share on other sites More sharing options...
Pabs69 Posted March 15, 2023 Share Posted March 15, 2023 (edited) Currently testing dry age bags for charcuterie. The short story is they dont work for charcuterie, Ive had breasola, a ham and duck in my dry age bags 8 weeks now after dry curing . Non of the meats have lost their 30% moisture. Think I'll stick to my hot and cold smoking (Paul @ Buxton Smokehouse ltd. Edited March 15, 2023 by Pabs69 Quote Link to comment Share on other sites More sharing options...
Wade Posted March 16, 2023 Share Posted March 16, 2023 I agree that they do take much longer for the moisture to be lost. I tried them with some success when I was first introduced to them, but like you, I reverted back to using my traditional muslin. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted March 20, 2023 Share Posted March 20, 2023 Worked for me. Surrounding humidity of course. It did take a long time but I am patient these days Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.