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March 28th, 2020, 10:33 pm
#1
* Abilene ** Abilene *
  • Joined: June 7th, 2019, 6:41 pm
  • Posts: 8

Anyone dry aging out there? I just picked up a Steak Locker and pulled out a 21 day rib roast today. I tried 3 ways to cook it. One on my YS640s, one on my YS640s and finished on The Beefer and one on The Beefer only. The Yoder with The Beefer finish was the best by far.

Let's talk dry aging. What cuts have you done and for how long? I still have a 19.25 pound bone in ribeye and an 18 pound boneless ribeye in, both at 21 days.

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May 31st, 2020, 4:16 pm
#2
* Abilene ** Abilene *
  • Joined: July 10th, 2017, 3:58 pm
  • Posts: 34

When I find prime or Kobe beef, I always dry age it. I have also dry aged brisket and found it to be delicious.

July 4th, 2020, 7:49 am
#3
* Abilene ** Abilene *
  • Joined: July 10th, 2017, 3:58 pm
  • Posts: 34

I use the UMAI Dry bags and my Food Saver to dry age steaks, briskets and tenderloins In my refrigerator. . Usually for 30 days. Works great

July 4th, 2020, 1:20 pm
#4
* Abilene ** Abilene *
User avatar
  • Joined: July 6th, 2016, 11:47 pm
  • Posts: 34
  • Location: Third Planet From The Sun, US of A, CT

cdharris wrote:I use the UMAI Dry bags and my Food Saver to dry age steaks, briskets and tenderloins In my refrigerator. . Usually for 30 days. Works great




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