tekobo Posted February 1, 2021 Author Report Posted February 1, 2021 10 hours ago, jonj said: My cold room... 😉 Veeeery nice Jon. Much more sophisticated than Mac's! 2
tekobo Posted February 1, 2021 Author Report Posted February 1, 2021 12 hours ago, Basher said: Those German made Dry Ager cabinets look to be best. I think the US prices are also similar here in Aus. I found these local agers. https://mysliceoflife.com.au/product/cleaver-the-stag-dry-ageing-cabinet-copy/#top_of_page Aussie made should make it easier and cheaper to maintain Basher. Looks good to me. If you did decide you were set on the German DryAger, it might be worth seeing if you can import direct. Suspect there won't be much in it and they may not want to do that in competition with their local distributor in any case. 1
Basher Posted February 1, 2021 Report Posted February 1, 2021 Looking good Jon. Looks like it’s taken a while to fill that.Mac..... how does that perform when winter kicks in? Sent from my iPhone using Tapatalk 1
MacKenzie Posted February 1, 2021 Report Posted February 1, 2021 2 hours ago, Basher said: Mac..... how does that perform when winter kicks in? I'll find out tomorrow, 20-25 cm on the way followed by rain. 1 1
jeffshoaf Posted February 4, 2021 Report Posted February 4, 2021 It's here! Now i gotta get some beef... 5
tekobo Posted February 4, 2021 Author Report Posted February 4, 2021 31 minutes ago, jeffshoaf said: It's here! Now i gotta get some beef... Wow! That's awesome. I am really looking forward to seeing how you get on. I have found it to be such an interesting exploration of how time changes the nature of meat and fish. 2
jeffshoaf Posted February 9, 2021 Report Posted February 9, 2021 (edited) Got him loaded up yesterday with: Choice boneless ribeye - 19.7 lbs for 30 days Sirloin tip - 12.24 lbs for 21 days The sirloin tip was really wide on one end so i had to cut it into two chunks; I'll probably cut one chunk up into steaks and cook the other as a roast. I also discovered that it's very stressful trying to truss up meat when there's a nosy almost 9 month old kitten in the room - gotta be very careful with the twine! Edited February 9, 2021 by jeffshoaf Added pics 2 4
Basher Posted February 9, 2021 Report Posted February 9, 2021 Looking good Jeff.I’ll be counting down the days before you eat this.Sent from my iPhone using Tapatalk 1 1
tekobo Posted February 9, 2021 Author Report Posted February 9, 2021 Now there's a big kitty! Good looking piece of kit and lovely meat @jeffshoaf. I hope you like the results in X days' time. 2
jeffshoaf Posted March 10, 2021 Report Posted March 10, 2021 1st 31 day ribeye is out of the Steakager! 5
5698k Posted March 10, 2021 Report Posted March 10, 2021 Wait..how do you cook them in a vac seal bag?Sent from my iPad using Tapatalk
jeffshoaf Posted March 10, 2021 Report Posted March 10, 2021 12 minutes ago, 5698k said: Wait..how do you cook them in a vac seal bag? Those are in the freezer now - the 14 Oz one that'll be consumed today is in a ziplock in the fridge!
MacKenzie Posted March 10, 2021 Report Posted March 10, 2021 3 hours ago, 5698k said: Wait..how do you cook them in a vac seal bag? Sous vide. 1
5698k Posted March 10, 2021 Report Posted March 10, 2021 Yeah, you’re right, I was trying to make a joke..yet another failed attempt..Sent from my iPhone using Tapatalk
tekobo Posted March 11, 2021 Author Report Posted March 11, 2021 16 hours ago, jeffshoaf said: Those are in the freezer now - the 14 Oz one that'll be consumed today is in a ziplock in the fridge! Well? What was it like? Any appreciable difference from eating the meat on arrival?
MacKenzie Posted March 11, 2021 Report Posted March 11, 2021 13 hours ago, 5698k said: Yeah, you’re right, I was trying to make a joke..yet another failed attempt.. and I was just responding in kind, with the same result.
jeffshoaf Posted March 11, 2021 Report Posted March 11, 2021 3 hours ago, tekobo said: Well? What was it like? Any appreciable difference from eating the meat on arrival? I was a little disappointed - it was dry and over seasoned, but i think that was my fault. I salted and peppered before grilling on my gas grill and seared longer than i usually do ( grill has a "Sear station" with an extra burner tube between the regular tubes) and i think the pepper burnt and was bitter. I then used indirect heat to go to medium per the Meater and it drifted up to the high side of medium well during resting. Next time, I'll wait until after cooking before seasoning, only go the medium rare, and maybe baste with butter while grilling. I'll most likely use the gas grill again next round to have a more controlled experiment. It'll be next week before that happens since meals for the next few days are already set. I'll probably dry age a short loin next - i was concerned with cutting thru the bone but my semi-local meat market said they'd cut it for free if i take it back after aging. 3
tekobo Posted March 11, 2021 Author Report Posted March 11, 2021 Hi @jeffshoaf, all part of the learning. You are like me, you have bought in bulk and so have lots of opportunities to get to the perfect steak. One of the pleasures of having a dry ager, I have found, is simply leaving a joint in the ager and cutting steaks off it when you want. You get the benefit of tasting the meat as it ages over time and the excitement of knowing that a good steak is only a knife cut away. Good luck on your next attempt. 3
jeffshoaf Posted March 15, 2021 Report Posted March 15, 2021 (edited) SteakAger is running a St. Patrick's Day sale with 10% off everything: https://steakager.com/ Edited March 15, 2021 by jeffshoaf 1
jeffshoaf Posted March 15, 2021 Report Posted March 15, 2021 Just finished my second dry aged ribeye from the Steakager - very happy with this result. It was a one pounder, reverse seared after slow roasting for an hour on the gas grill. Needed just a bit more sear but very tender and tasty. Next one will be over charcoal. 4
