Author Topic: 35 day New York Strips  (Read 5252 times)

mnsmoker

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35 day New York Strips
« on: May 16, 2014, 10:18:29 PM »
35 day New York Strips. 14 days in.
Jim from Minnesota

DivotMaker

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Re: 35 day New York Strips
« Reply #1 on: May 16, 2014, 11:13:32 PM »
Nice, Jim!  You really don't have to go 35 days - 21 days is unbelievably incredible!  ;)   Especially with the NY strips - I think you'll shrink too much at 35 days.  Just my 2-cents.
« Last Edit: May 16, 2014, 11:16:37 PM by DivotMaker »
Tony from NW Arkansas
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mnsmoker

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Re: 35 day New York Strips
« Reply #2 on: May 17, 2014, 02:03:21 AM »
I went 21 days on my ribeye and I don't think there was a big difference in flavor very tender and juicey for sure. So i think I''ll try alittle longer with the strips they do appear to be aging faster than the ribeye and also shrinking a bit faster. I'm also going to try an hour or so at 140 in the #2 to see what that does before I grill em this time on charcoal not the gas grill, afun addition to the ribs and pork butts. I will post pictures when i slice em up in acouple of weeks.
Jim from Minnesota

Walt

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Re: 35 day New York Strips
« Reply #3 on: May 17, 2014, 10:34:45 AM »
According to an EMAIL from UMAI, 35 - 45 days is optimal for rib eye.  My 1st was 37 days and was fabulous.  I currently have one in, going for 45 - 50 days.  I have saved a 37 day steak to cook alongside the new batch.

Keep us updated, i am interested to see the outcome.

Nice mustang Jim.  I own its older brother.  Check it out!
Walt from South East Louisiana
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DivotMaker

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Re: 35 day New York Strips
« Reply #4 on: May 17, 2014, 11:43:45 AM »
You guys are taking it to "the next level!"  It will be interesting to see how much they shrink after that long.  It would also be interesting to see how much it weighs after trimming, just to see how much weight gets lost, once you trim the rind.

Cool mustangs, guys! 8)
Tony from NW Arkansas
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mnsmoker

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Re: 35 day New York Strips
« Reply #5 on: May 17, 2014, 03:39:35 PM »
I went to food network site and read about dry aging beef, the guy said flavors don't start changing until after  28 days, 45 being what nine out of ten people liked. That was for ribeye but I think the strips will change quicker at least it appears that way just on sight alone I also got a better bond with the NY cut it was a 11 pounder so when I try my next ribeye I'm going to shoot for thr smaller one around 11 pounds, my last one was 16.5......as for the stang Walt all I can say is GOOD GOD !!!!!
Jim from Minnesota

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Re: 35 day New York Strips
« Reply #6 on: May 17, 2014, 04:43:06 PM »
That settles it, Jim - my next one will be at least 28 days!  Not sure if I can go longer than that....baby steps! ;)
Tony from NW Arkansas
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mnsmoker

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Re: 35 day New York Strips
« Reply #7 on: May 17, 2014, 07:31:17 PM »
They did blind taste tests and most liked the 45 day aged but thats a long wait my current batch is going to get tested at 35......seems like a long time but i still have some of the ribeyes to get me through. I'm anxious to see the difference between the two cuts, used to love NY strips but switched to ribeyes.

Can't stop drooling over Walt's stang wow!!!!!!
Jim from Minnesota

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Re: 35 day New York Strips
« Reply #8 on: May 17, 2014, 07:54:37 PM »
Not sure I can get the wife to give up the fridge space for a month and a half!  :o   But I may have to convince her "it's for science!"  lol!
Tony from NW Arkansas
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Walt

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Re: 35 day New York Strips
« Reply #9 on: May 17, 2014, 09:01:32 PM »
Jim, I bought it in 1983 when I wad 14 and somehow managed to keep it all these years.

There was such a difference in look and feel from day 21 to day 37.  I don't think I would go less than 35 on rib rye.  I am really looking forward to comparing the 37 to the 45/50 day steaks.

Tony, I'll break down the weight loss by water & waste when done.
Walt from South East Louisiana
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mnsmoker

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Re: 35 day New York Strips
« Reply #10 on: May 18, 2014, 09:14:48 AM »
My mini bar fridge works great for this, moved all the beverages to another fridge now this one is dedicated solely for my beef aging hobbie as i plan on doing this often. It would'nt be a to much of an investment to purchase a mini fridge if a guy was going to add this to the smokin hobby. I think I bought this one for 179 bucks.

A rare 70 degree calm day up here so a couple racks of spares and buffalo wings are going to be my job for the day!!!
Jim from Minnesota

Walt

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Re: 35 day New York Strips
« Reply #11 on: May 18, 2014, 10:41:07 AM »
Flying back to Rochester in a month.  Should be much better weather than last time.  -38 with wind chill on the day I left.  Definately wasnt smoking weather then. 

UMAI recommends only useing a frost free refrigerator, which has a fan to circulate the air.  I use a refrigerator drawer @ the bar.
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Walt

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Re: 35 day New York Strips
« Reply #12 on: June 21, 2014, 02:05:06 AM »
Jim, any update?

My ribeye is at 47 days today.  Can't wait.

Brian,  any suggestions for a tasty use for the trimmings?  My dogs get them now & it just seems wrong. 
Walt from South East Louisiana
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Pork Belly

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Re: 35 day New York Strips
« Reply #13 on: June 21, 2014, 12:19:04 PM »
I saw when Food Network featured a Steakhouse that was dry-aging. It may have been David Burk's Primehouse. That place took all of the trimmings and rendered them down to a beefy liquid love potion. They put a small ladle of that on each finished steak as they came off the grill. They described it as "a shot of intense aged beef flavor"

Check out Primehouse in Chicago online, they do extreme aging in a Himalayan Salt-Lined Cooler. We are only 60 minutes from Chicago, it is on my list of places to eat.


*Once rendered you might try frying some potatoes in that oil.
*Grind the trimmings and blend them in some deer sausage.
« Last Edit: June 21, 2014, 12:37:31 PM by Pork Belly »
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Walt

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Re: 35 day New York Strips
« Reply #14 on: June 21, 2014, 04:39:47 PM »
Thanks Brian, I figured you'd have an idea or two.
Walt from South East Louisiana
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