Author Topic: 49 day dry aged ribeye  (Read 8048 times)

Walt

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49 day dry aged ribeye
« on: June 24, 2014, 12:06:11 AM »
Didn't make it to 50 days, 49 was close enough.  The weight as purchased was 17.8lbs & it lost 2.5lbs from drying.
Walt from South East Louisiana
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Pork Belly

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Re: 49 day dry aged ribeye
« Reply #1 on: June 24, 2014, 01:02:41 AM »
Very nice Walt. How was the taste test?
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Walt

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Re: 49 day dry aged ribeye
« Reply #2 on: June 24, 2014, 01:35:17 AM »
The steaks were beautiful.  Very firm with a very earthy / beefy smell.  I rubbed with olive oil, salt & pepper & let sit for about an hour, then put on the grill wide open & cooked until IT128.  They were very tender & had an intense beefy flavor. 

I got 15 steaks out of it averaging 1lb each.  I stil have some of the 37 day ribeye from the last batch.  Soon I will cook one of each & compare the two.  The total cost per steak is less than 10 each.  I still find it amazing you can do this at home for such a small price & the results are dynamite.
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Smokster

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Re: 49 day dry aged ribeye
« Reply #3 on: June 24, 2014, 06:49:17 PM »
I have been waiting for the results of your aged beef and I have say they look amazing.  I intend on trying this method in the near future, however I don't know if I can be as patient as you.

Thanks for posting, they look amazing.
« Last Edit: June 24, 2014, 10:05:59 PM by Smokster »
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Re: 49 day dry aged ribeye
« Reply #4 on: June 24, 2014, 08:16:42 PM »
Those look amazing, Walt!  I'm surprised at the small weight loss over that long!  I may up my next one more than 21 days, but I don't think I have the patience for 49!  Wow!  After 3 weeks, I need the fridge space, and get awfully hungry! ;)
Tony from NW Arkansas
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Walt

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Re: 49 day dry aged ribeye
« Reply #5 on: June 26, 2014, 12:57:48 PM »
 I will never do one below 35 days after the results I have experienced.  I believe, from what I have read & experienced, that the 1st 28 days do wonders wrt tenderizing but the flavor intensification occurs after that.  The 37 was great but I think the 49 was better.  I will do a side by side soon, maybe tonight.  Its worth trying the longer ageing @ least once just for the comparison.  You may even like it better.....
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Re: 49 day dry aged ribeye
« Reply #6 on: June 26, 2014, 08:00:03 PM »
I trust your analysis, Walt.  Now I know what to expect!  There's no replacement for experience.  When I did that first 21-day, I was flying blind! 
Tony from NW Arkansas
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Walt

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Re: 49 day dry aged ribeye
« Reply #7 on: June 27, 2014, 12:47:36 AM »
The blind flight has landed us in an interesting place. Thanks!
Walt from South East Louisiana
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Re: 49 day dry aged ribeye
« Reply #8 on: June 27, 2014, 07:23:27 PM »
Wow, I feel like Charles Lindberg! 8)
Tony from NW Arkansas
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Re: 49 day dry aged ribeye
« Reply #9 on: June 27, 2014, 09:48:44 PM »
You guys have really moved the bar on dry-aging, so I made a new board dedicated to it!  Thanks Walt and Jim!
Tony from NW Arkansas
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Walt

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Re: 49 day dry aged ribeye
« Reply #10 on: August 05, 2014, 01:09:45 AM »
Tonight, I finally did the taste test.  Picked up a nice choice ribeye @ the store this morning to go along with both a 37 day & a 49 day dryaged version of my own.  They were all prepared the same with a little olive oil, salt, pepper & garlic powder before being cooked to medium rare over a very hot grill.  As expected, the non aged clearly took the #3 spot followed by the 37 & the 49 took top honors.  The tenderness of the two aged steaks was far superior to the non aged steak.  It was close between the two aged steaks but the tenderness as well as a more intense beefy flavor, was slightly better in the 49.  All 3 were really good but the ageing really makes a difference.
« Last Edit: August 05, 2014, 01:15:09 AM by Walt »
Walt from South East Louisiana
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Re: 49 day dry aged ribeye
« Reply #11 on: August 05, 2014, 01:47:33 AM »
Hey Walt, thanks for the feedback.

Ever since I saw this post and the information about dry aging, I will be trying this method in the near future. 

I'm planning a trip to Ohio in the near future and I have a wish list of items I want to purchase if all goes well...including the dry aging bags, chamber sealer, auber, slicer, Famous Dave's rib rub, and the list goes on.
Tony from Toronto
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Walt

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Re: 49 day dry aged ribeye
« Reply #12 on: August 05, 2014, 02:03:41 AM »
You will enjoy it, Tony.  I sure have & the family & extended family does, as well.
Walt from South East Louisiana
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mnsmoker

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Re: 49 day dry aged ribeye
« Reply #13 on: August 05, 2014, 08:29:45 AM »
60 days would be really interesting, according to the web site 45 - 60 days is where the magic really begins to happen, it would be fun to try a 60 day strip and a 60 day ribeye you really notice the difference between these to cuts when you age them, looking to start a 60 day soon especially after checking out Walts, man those look awesome, 2 oz. hickory @ 145 for an hour then onto the grill......mmmmm sorry I started dreaming!!
Jim from Minnesota

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Re: 49 day dry aged ribeye
« Reply #14 on: August 05, 2014, 07:45:10 PM »
60 days would be really interesting, according to the web site 45 - 60 days is where the magic really begins to happen, it would be fun to try a 60 day strip and a 60 day ribeye you really notice the difference between these to cuts when you age them, looking to start a 60 day soon especially after checking out Walts, man those look awesome, 2 oz. hickory @ 145 for an hour then onto the grill......mmmmm sorry I started dreaming!!

Go Jim, Go!  ;)   You guys are going to out-do each other until you're doing 100-day steaks!  Lol! ;D   More power to you, boys!  Tons more patience than me!
Tony from NW Arkansas
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