Aged Steaks

Cindi__290696

Hi ChefSteps!!

I'm interested in ageing steaks, and if it is something I can or should do at home?

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Comments

bkeene12

I don't think CS covers this yet but Kenji over at Serious Eats has a good run down of how you can do this at home.

Robert_Conn_II_123023

There is information on this online. The most practical application being segregating a portion of your fridge, making a box out of rock salt bricks and hanging the meat for weeks. BTW it is worth every bit of the effort and expense. But be warned....if you go down that road.....you may not come back.

Brendan_Lee_56950

I did a ribeye primal in the fridge side by side with the umai dry aging bags and just cheese cloth for 45 days. It was pretty straight forward but the bags didn't really improve the process any. Tasted good that's for sure.

tshewman

I recall an aging fridge that was posted a few months ago. If one is serious about aging meats at home, it may be worth considering. Found here https://www.dry-ager.com/en/product/

fisher23

I have heard from others who have used the UMAi dry bags who really like the ease of use. I have not tried them but would like to make some pepperoni sometime. They have a lot of information on dry aging on their website http://www.drybagsteak.com/videos-dry-age-steak-at-home.php

tangma27

I feel like most meat curing geeks aren't down with the umai bags. I've never tried them but most of ze forums i read regarding salumi/meat aging etc dont like them. Seems like in general they are good for beginners but people want to graduate really quickly and its not worth it!

Brendan_Lee_56950

I think the steak bags are different from the charcuterie bags