Furthering the dry aging process post purchase?
I am thinking of buying a 45 - 50 day dry aged Prime Rib and attempt to continue the dry aging process for another 30 days on my own with a "UMAi Dry Bag".Are there any precautions I should take in this experiment, should I continue the process with the exterior rind/shell of the meat still on? Any advice is appreciated.
Best Answer
I don't have experience with the "UMAi Dry Bag", but I have read about mixed results. I did just finish a 45-day dry prime rib, however. It worked out very well. My set up was a refrigerator, with a small office fan inside. Air circulation is very important, in my experience. You don't mention how large a cut you have, but you are not going to want to do this if you are talking about individual steaks. You really need a primal cut. The more outside protection you have on your cut, the better. So, don't trim it. The already dried exterior will protect the interior, and allow the enzymes to do their work. If it were me, I would avoid the bag, and try to create a space where you can control the temperature and the airflow.
Pictures about "Furthering the dry aging process post purchase?"
Is dry aging worth it?
As the meat loses water, its flavor becomes concentrated to give it a more beef-forward finish. The time in the aging room also breaks down collagen\u2014the connective tissues that holds together the beef's muscle fibers\u2014so these steaks are more tender than fresh steaks.What is the dry aging process?
Dry-aging beef is a process that involves hanging freshly slaughtered beef in a temperature-controlled environment for anywhere from a couple of weeks to several months or more before being trimmed and cut into steaks.Can you dry-age for too long?
You cannot dry-age single steaks for any significant period of time because desiccation (aka moisture loss) will turn your steak into a tough black strip of dry flesh. Technically, you might be able to cut all that off and recover a sliver of good meat from the center, but that would hardly be worth the effort.How long can you dry-age something?
Wait 2-4 weeks if you're only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more) weeks if you're looking to develop some seriously funky aromas and flavors.Sufjan Stevens, \
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Olga Lioncat, Julia Volk, Olga Lioncat, Roman Kaiuk🇺🇦