Author Topic: 35 days rib eye on the way  (Read 8814 times)

BedouinBob

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Re: 35 days rib eye on the way
« Reply #15 on: March 06, 2016, 06:30:48 PM »
Mike, you may have saved my sausage aging delima! Pricy? Yes! But I am intrigued.... Now all I have to do is convince COMNAVHOMEPAC (my wife for you non-military types) that $1,500 is a good idea.... what can go wrong? ::)
Bob - Colorado Springs
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bb123

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Re: 35 days rib eye on the way
« Reply #16 on: March 06, 2016, 06:37:09 PM »
 BedouinBob glad to help with any question you may have. I am actually meeting with both founders tomorrow at the Home and Housewares show in Chicago, so again I would be happy to help as much as I can. If you need more pics I have those as well.

Mike

SconnieQ

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Re: 35 days rib eye on the way
« Reply #17 on: March 07, 2016, 05:53:02 PM »
Just ordered the UMAi Ribeye/Striploin bags, 12x24. I think for my first dry aging, I am going to try a 28 day Ribeye Roast, and cut into steaks after aging. This forum has been a wealth of the best information (and spending money), vacuum sealer, fancy wood, sous vide, all of which have turned out to be fantastic investments! Even though I try to keep my gadget purchases as simple as possible, everything I've come across here has been multi-purpose, and well worth it. Next up...the Searzall. Don't think I can keep resisting that one any longer. I have tried.......
« Last Edit: March 07, 2016, 07:04:51 PM by SconnieQ »
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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icebob

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Re: 35 days rib eye on the way
« Reply #18 on: March 08, 2016, 09:11:27 PM »
from what i've been reading around the flavor profile really kick in after 28 days... this is why i went for 35....
Bob from Cahokia, IL

bb123

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Re: 35 days rib eye on the way
« Reply #19 on: March 09, 2016, 08:16:08 AM »
Hopefully this may be helpful to some if not all new to dry aging beef. 

Mike

SconnieQ

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Re: 35 days rib eye on the way
« Reply #20 on: March 09, 2016, 10:20:52 AM »
Hopefully this may be helpful to some if not all new to dry aging beef. 

Mike

Thanks! Sounds like the 28-35 day mark is where I want to go for my first one. Maybe closer to the 35.
Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

Walt

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Re: 35 days rib eye on the way
« Reply #21 on: March 09, 2016, 10:39:27 AM »
Kari,
I have done side by side comparisons & have aged them up to 60 days. The 1st 28 days really helps with tenderness but the improved rich beefy flavors develop in depth after 28. Personally, I wouldn't go less than 35 but usually settle more in the 50 to 60 day mark. Good luck.
Walt from South East Louisiana
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