1st Smoke

[DivotMaker]

Wow, I learn something new everyday on this forum.  I have never heard of this method until I read it on this post and googled it.

Check out the "All that's delicious" section.  I helped kick-start the dry age movement with this post:

http://smokinitforums.com/index.php?topic=1309.0

Walt, and others, have taken it to a whole new level!!  Pretty soon, I think one of them will go for 100-day steaks!  lol!

[Pork Belly]

Not knocking the bags the are pretty sweet. I am bless with my set up. It started as a small closet size space to hide and muffler the sump pump but it has turned into a huge benefit. On a whim I checked the temp and humidity and I was in business. I do not use it outside of the October-March window. It is very consistent then. I should get some bags for summertime aging in the fridge.

[mnsmoker]

Currently on my third dry aged beef roast, first one was a 21 day ribeye second was a 30 day NY strip and this one is a 14 pound ribeye going for 45 days, am totally ruined when it comes to normal steaks, everyone who trys the aged steaks agrees...... fabulous!!! I just have to quit giving so many away and having so many people over, just showing off I guess!!!! Next time I cook a few I'm going to try a light 30 minute smoke at 145 or so, has anyone tried this?

[DivotMaker]

Currently on my third dry aged beef roast, first one was a 21 day ribeye second was a 30 day NY strip and this one is a 14 pound ribeye going for 45 days, am totally ruined when it comes to normal steaks, everyone who trys the aged steaks agrees...... fabulous!!! I just have to quit giving so many away and having so many people over, just showing off I guess!!!! Next time I cook a few I'm going to try a light 30 minute smoke at 145 or so, has anyone tried this?

You're my hero, Jim (well, you and Walt - he's tearing-up the dry-aging, too)!  There are some old posts about smoking steaks in the beef section; just do a search.  Seems you don't want them to go over 100 IT, then finish on the grill.  I would like to try cold smoking some for a couple of hours, then grill.  I get a little lazy with steaks - I usually just put a couple of hickory or mesquite chunks on the grill and let them get a little smoke while grilling.

I want to dry-age a big sirloin tip roast.  I bet it would come out like prime rib (but a whole lot cheaper!). 

[Smokster]

Tony, thanks for the reference to the 'All that's Delicious' section. I'm definately going to get my brother 'the butcher' hook me up with a nice chunk of meat to dry age once I get my hands on those dry bags.

[DivotMaker]

No problem, Tony!  Great stuff!

p.s. - My apologies to Jackie for hijacking his post.     We took a question about vac sealers and turned it into a discussion on dry-aging.  We'll try to do better, Jackie!

Has your smoker arrived, and is it seasoned? 

[Jackie]

I enjoyed the direction of the post.  I know very little about dry aging.

[DivotMaker]

I enjoyed the direction of the post.  I know very little about dry aging.

I appreciate that, Jackie!  It's just good forum etiquette to not take someone's post in a whole different direction, and really, a new discussion.  Thanks for the understanding!  Every now and then, even those of us who know better get excited about a topic and run with it!  Hard not to, I guess!