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Old 12-03-2019, 11:07 AM   #51
Dale Moser
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Reminds me of my leg the time I crashed a motorcycle towed scooter on asphalt.


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Old 12-03-2019, 11:40 AM   #52
Matthew
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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.
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Old 12-03-2019, 11:46 AM   #53
Dale Moser
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You move slow, even for an old fat guy.


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Old 12-03-2019, 11:56 AM   #54
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Following!!
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Old 12-03-2019, 12:02 PM   #55
TexasTealHunter
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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/stea...beye-striploin
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Old 12-03-2019, 12:12 PM   #56
BIGTERRY75
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What day and time should I show up?




Oh yeah text me your address as well.
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Old 12-11-2019, 11:38 AM   #57
Ishi&Elvis
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What temp is the fridge at?
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Old 12-11-2019, 12:21 PM   #58
Matthew
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What temp is the fridge at?
38
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Old 12-11-2019, 12:55 PM   #59
Ishi&Elvis
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Gotcha, thanks.
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Old 12-12-2019, 07:52 PM   #60
Matthew
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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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Old 12-12-2019, 08:00 PM   #61
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They sure do look good! Doesnt seem like you lost that much meat either after trimming. I thought it would of been more.


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Old 12-12-2019, 08:46 PM   #62
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Oh boy that looks good
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Old 12-12-2019, 08:57 PM   #63
Dale Moser
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Steak trimming police are gonna come confiscate that meat..


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Old 12-12-2019, 09:10 PM   #64
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That looks amazing!
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Old 12-12-2019, 09:15 PM   #65
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Quick question. Drip pan in the bottom above the salt block?
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Old 12-12-2019, 09:15 PM   #66
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They sure do look good! Doesnt seem like you lost that much meat either after trimming. I thought it would of been more.


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I thought there’d be more loss, too. Only about 1/8”.

I meant to weigh it before I cut, but forgot. It shrank about 1.5” on the length, and maybe 1” on the thickness.

Very pleased with the results.
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Old 12-12-2019, 09:15 PM   #67
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Steak trimming police are gonna come confiscate that meat..


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F’em
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Old 12-12-2019, 09:18 PM   #68
Dale Moser
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You know where I can get some Ranger tires?


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Old 12-12-2019, 09:19 PM   #69
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Quick question. Drip pan in the bottom above the salt block?
The foil is on the bottom. Salt is above.
Zero fluid dripped from the meat.
All the drippings were from moisture collecting on the salt blocks.
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Old 12-12-2019, 09:51 PM   #70
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Quote:
Originally Posted by Matthew View Post
I thought there’d be more loss, too. Only about 1/8”.

I meant to weigh it before I cut, but forgot. It shrank about 1.5” on the length, and maybe 1” on the thickness.

Very pleased with the results.
To be fair it sounds like it was cold in the fridge so it happens
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Old 12-12-2019, 10:00 PM   #71
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Awesome!
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Old 12-13-2019, 09:24 AM   #72
BURTONboy
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Quote:
Originally Posted by Matthew View Post
I thought there’d be more loss, too. Only about 1/8”.



I meant to weigh it before I cut, but forgot. It shrank about 1.5” on the length, and maybe 1” on the thickness.



Very pleased with the results.


Thats nothing in the grand scheme of things. Good job. Hope they taste as good as they look!


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Old 12-13-2019, 05:50 PM   #73
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Outstanding
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Old 12-15-2019, 09:47 AM   #74
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Looks awesome! In for taste testing!
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Old 12-23-2019, 06:51 PM   #75
tself25
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Looks pretty good!
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Old 01-05-2020, 09:29 PM   #76
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Looks great. Can't wait to see the finish
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Old 01-06-2020, 07:11 AM   #77
BURTONboy
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You ever going to cook some and let us know how it taste?!


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Old 01-06-2020, 09:13 AM   #78
Matthew
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The flavor is good. It’s pretty rich. Meat seems to be more dense and tender.

Seasoned with Montreal Steak & olive oil.
Cooked rare+.



Have 3 more in the fridge now.




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Old 01-06-2020, 10:55 AM   #79
Richard S.
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That looks amazing. Can you do this with meat that has been frozen or does it have to be fresh, aged and then frozen?
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Old 01-06-2020, 11:29 AM   #80
Matthew
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Originally Posted by Richard S. View Post
That looks amazing. Can you do this with meat that has been frozen or does it have to be fresh, aged and then frozen?
Not sure. I buy them fresh, and put directly in the fridge.
Cut, vacuum pack, and freeze when done.
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Old 01-06-2020, 12:11 PM   #81
texashunter
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Originally Posted by TexasTealHunter View Post
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/stea...beye-striploin
They have good products. Have made some cured meat with their kits. Need to try the aged meat one.
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