Dry Aged ribeye

[hog_down]

In for results!

[LMiz]

Looking good

[tfrye]

love the set up, I'll bring the whiskey and sides??

[Randallc]

Looks awesome. I need to research this more.

[Hi-Lonesome]

Nice

[Dale Moser]

Reminds me of my leg the time I crashed a motorcycle towed scooter on asphalt.


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[Matthew]

Reminds me of my leg the time I crashed a motorcycle towed scooter on asphalt.

Reminds me of a time in New Mexico when my foot got ran over by a tahoe.

[Dale Moser]

You move slow, even for an old fat guy.


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[Jzoch]

Following!!

[TexasTealHunter]

Wow looks great... for those that do not want to spend a ton of money on dry aging setup I used these bags. Did a ton of research before buying as I was skeptical of the bag and actual process. The dry age meat turned out great all you need is the meat and a vacuum sealer.

https://umaidry.com/collections/steak/products/umai-dry-aged-steak-artisan-meat-pack-ribeye-striploin

[BIGTERRY75]

What day and time should I show up?




Oh yeah text me your address as well.

[Ishi&Elvis]

What temp is the fridge at?

[Matthew]

What temp is the fridge at?

38

[Ishi&Elvis]

Gotcha, thanks.

[Matthew]

That was a long 21 days! Got her all trimmed, packed, and in the fridge. Definitely had a cheese aroma. After I hacked through the outer crust, the meat was soft and a beautiful red.
While I was trimming, I tossed a slice in a skillet for a few minutes. Flavor was good, and the fat seemed to melt like butter.
Going to toss some on a real fire Saturday. It’s gotta be good!

I left the larger one in the fridge. Going to let it go another week or so.







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