Yoder Smokers Community Forum

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.

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

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