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so this begins our do-it-yourself dry aged beef project, you can see we have
on the right about a thirteen pound bone-in ribeye roast
on the left we have about a nine pound boneless chuck roast
we've provided some nice roast racks
that have been sprayed with a food grade rubberized coating for the
stainless steel racks, in the bottom of the pans is a special sea salt
specifically for dry aging
and we've placed all of that in these glass pyrex dishes that are easy to
clean up when we're done
so we're going to also included in the refrigerator a
thermometers, we're going to keep the temperature in the refrigerator between
thirty five and thirty seven degrees fahrenheit
we're going to put both of these pieces of meat just as they are into the
refrigerator, we'll leave them there for about twenty one, twenty two days, we will
provide a short video time-lapse clips along the way to show you the progress
and we'll look forward to seeing how all this turns out in about three weeks
here you can see our beef resting in the fridge
it's been in here for about thirty hours, we've just begun the process
but you can see it sitting there on the rack in the pyrex with the
special sea salt underneath, we'll discuss more about the sea salt along the way
but you can see it's already starting to dry out nicely
on the outside, not stiff and crusty by any means
just enough to insure that there won't be any inappropriate
bacterial growth that would cause rot or any type of mold on the surface
so we're very happy with how things are progressing
the refrigerator itself is keeping
what looks to be a nice
approximately thirty four degrees thirty five degrees
and that is absolutely ideal
so we will check back on these guys in about three to five days when we
get closer to about six days in, because that will be about one third of
the total time that it will spend in the dry aging cooler
and we'll let you see the difference then
Day thirteen of our dry aged beef project we're going to open the refrigerator for just a
second and let you see what's going on
mmm . . . the beautifully sweet nutty smells of dry aged beef come wafting out
you get a good look at the bone-in rib roast there
it's got an outstandingly nice rind on it
you see all the fat has essentially started to dry up, tighten up and gray
up
you can see the same thing with the chuck roast, even more so . . . there was a large piece of
fat there that has kind of dried up and tightened up very nicely
and you can see the whole thing has a very nice rind on it
temperature control
you can get a good look there
we're maintaining about thirty five, thirty six degrees which is exactly where we want
it to be
and about five days ago we threw in a couple of five-plus pound
chuck steak roasts with the small backbone in them, small pieces of chime bone
in them
we're going to actually let them age for seven days
during this process not as part of the overall dry aging project
but to actually allow you to see that you can do smaller portions as well for
shorter periods of time, we're going to cut those up this weekend, play with them in a
marinade and turn them into a delicious beef kabob
so there you have it, everything's hanging out nicely in the refrigerator
we can get a good look at that there for you
let you see that this is exactly how dry aged beef works at home - no foul
smells, no bad bacteria, no overly moist surface area at all, definitely
no mold would grow on these either because there is no moisture to speak
of
so there you have it, we'll give you another one in just a another week or so
with the final product and we hope you enjoy what you've seen so far
so we've come to the end of our twenty two days of our dry aging cycle, you can see
the bone-in rib roast sitting in front of us now
very dark well rind, a lot of the fat has already grayed up and desiccated as
well
we're going to take it off and put it on the scale in just a moment
we're going to weigh it out and show you just how much weight loss has occurred during this period of
time
thanks to the sea salt
so we began with a roast that weighed 13.21 pounds
we conclude our twenty two day dry aging process and we're at eleven point three two
pounds, so right at about one point nine pounds of weight loss
and so that means that
our weight loss has not been exceptionally considerable, about fifteen to seventeen
percent
just right where we would expect it to be, that helps to intensify the
beefy flavor
because the moisture has been reduced and everything going on inside just gets
that much more delicious
so now we'll show you what the sea salt looks like and why the entire process is
so effective
so when you deal with actually butchering or carving up the beef once it's
dry aged you're going to want to remember that everything along the rine is very
hard and very crusty so typically we recommend
that you take off about the front quarter-inch of the very crusty beef
you may or may not choose to trim all of this off and that's really entirely up to you
you're gonna want to take about a quarter inch off of the side as well, you can see how
desiccated
this entire end is, that's absolutely beautiful - exactly what we wanted
and so then you'll just wind up cutting them right down between the ribs
make yourself some very nice thick steaks
you're going to want to cook your dry aged beef to about medium or medium rare
anything more than that and you'll lose all the benefit that you just put all the time, energy
and effort along with patients into
as you dry aged your beef
so remember cook it to an internal temperature of about a hundred or a hundred and forty-five
degrees
that was a hundred to a hundred and forty-five degrees and that will allow you to enjoy
the delicious flavors that you have allowed to build for the last three weeks
so now that we've carved everything up, we want to show you the difference between the
end cut and center cut
with the end cut even though you've pulled the rind off you're still going to notice
some of darker areas of the beef that was closest to the rind
getting closer to being fully dessicated that's why it appears so
dark
the center is just beautifully dark red
extremely tender, you could actually pull pieces of the red meat out of the middle
there and it would tear away with just your fingers, so we're going to look
forward to getting these on the grill
in just a little bit
so here's our original pyrex dish with the food safe rubber coated rack
we placed underneath the beef
and we're now going to take that out
you're going see none of the salt really sticks to it very much just a few little
grains here
and we see the impression left in the bottom but now watch this . . .
actually hard chunks, quite a bit of moisture has
been absorbed into this
and so that's what helps to desiccate the meat, helps assist the entire process
we'll provide a full discussion in written form about why it is that dry aged beef is so
well-suited to have sea salt as the assist
we thank you for joining us for this entire project the total of about twenty
two days, we'll provide a few pictures along the way as well
and as always remember when you join us here at go lb salt . . .
“happiness is just a lick away!”