I did this with a mini fridge at home. You really don't need the salt since you want a fairly high humidity level in the fridge anyway. You would likely have ended up with less waste if you had higher humidity
Basing my numbers on the steak size at the end and amount of exterior you lost in the dry-aging, would you rather have twice the amount of NY strip that is not aged or half the original amount of steak but dry-aged?
the meat fiber didnt disappear so all you lost was moisture .. if you eat dry aged beef the density of the meat is much denser , as dry aging removed the moisture. So the "size" isnt relevant. its not liek you are getting 2x meat, you just lost the moisture
@@bavariasuhl I understand. There is still a great percentage that is lost to the named "funk" that is trimmed off but that is not nearly 50% that I hypothesized. Thanks for the education, brother!
Fantastic experiment Jeremy. I’ve seen a lot of folks dry aging using the special bags but this is the first one I’ve seen at home using air circulation and salt which makes a lot of sense. Well done 👍
Awesome! Jeremy does the meat experiments I cant afford to! I would have cried after that dried Aged Brisket! Thanks for doing this Meatexperiment and helping all of us backyard guys learn!
I saw a video about a chef that dry ages steaks inside butter, which keeps in enough moisture to keep the exterior of the steak from drying out. When he prepares the steaks he doesn't need to trim anything, so there's no waste. I'd love to see you try it at home
I love your videos always very informative and entertaining. Not sure if you've seen this before but of all the methods ive tried - Umai dry bags is my personal favorite. They work really well in any fridge, no huss no fuss. Would make for an awesome follow up video.
I am liking this. Your smile made my day. Looking back at your aged brisket video ; when you took your first bite I could see you did not like it at all... thanks for doing this for us all!
Hey great cook and presentation steaks look great. Im sure they taste amazing.I have seen your review on your smoker.is this the one you would still recommend?
So you should really check out the Umai Dry Age Bags. I think you will like them a lot more. The Process is way better. You will enjoy them. Im doing a 60 day dry aged brisket currently.
Next time probe temp on both steaks and show us the difference in cook time. I’m certain the dry age steak will come to temp much faster than the original
Great video, have you heard of or tried this "Vermont Wagyu" farm raised American Wagyu beef? Prices are very reasonable but quite a bit more than standard beef so if it is not Wagyu marbled then you're being had lol so I am weary to pull the trigger and order/try some....
I know this is getting to be a older video, but was the dry aged steak more firm once you trimmed the pellicle? Did it then become more tender after cooking, or was it more tender in general after trimming?
@@MadScientistBBQ Thank you for the Lightening fast reply! Okay that is kind of what I expected from the process... I now want to try some dry aged steak...
Nice upload. I'm currently in the process of building my own dry age fridge.. did you keep track of temps/humidity at all? Also, did you run a UVC germicide light?
Its inTRAmuscular fat which means in the muscle not intermuscular fat which means between the muscles. Also if your gonna dry age anything dry age on the bone so you dont have to trim off so much waste
@@aticsmtb hmmm, I never knew what people meant by "gamey" until I tried that beef.. it's hard to explain, but if ur used to standard tasting American beef, u might not like the Australian.. some people love it but I'm not a fan.. I suggest trying one steak & judge from there..
Whow that’s the biggest Strip cut Ive ever seen, what $500 plus ? Had aged beef a couple of times seems tricky cause too much adds a funky taste I don’t care for.
You don't "lose" the 25% of the steak that goes to dry aging, thats just water weight, the steak itself is still there. The only relevant loss is the loss of pellicle on the outside that you trimmed away, the water weight loss is the whole point, as it's concentrating the rest of the flavors in the meat in the process in addition to the chemical processes that happen as a result. If you want to see how much you're really losing with a dry aged steak vs normal, you need to trim both steaks roughly the same (the dry aged one will still be smaller due to the shrinkage so follow the same lines on both. You can use the trimmings on the fresh steak for sausage or burgers so it doesn't go to waste. also, the only reason you're trimming them away is because of the potential for dangerous stuff to grow on the outside, but if you're 100% certain yours isn't contaminated (you can smell it to be sure), you CAN rehydrate your trimmings and make the most concentrated dry aged flavor ever in a broth or something similar just by chopping it up fine and extracting the flavor out. One of my friends also makes pellicle sausage, where he combines it back with fresh beef after soaking it in water to hydrate, then runs it all through a grinder and smokes the sausages afterwards, and it's pretty dank if you're into that strong dry aged flavor, you just have to be sure to smell each piece closely that you are putting in before soaking, to be sure there are ZERO off smells, or you're going to translate those smells into flavors throughout all of your trimmings when you rehydrate them. I've seen people add pellicle to stews and chilis as well to let it simmer the strong flavor out into the rest of the dish, helping to calm it down. If your meat is done properly, you should have very little waste if you use everything this way. For everyone else, there's porter roads lol
