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Dry Aged ribeye

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    Dry Aged ribeye

    Been wanting to do this for a while. Bought a new fridge with a glass door, so I can impatiently watch the dry aging process. Fridge is holding at 38 deg. Will add another salt block this afternoon. One just doesn’t seem like enough.
    Started out with two boneless rib roast (18 lbs & 15 lbs). Had to trim 1.5” off one, so it would fit without touching the walls.
    My plan is to age for at least 4 weeks. Just in time for Christmas!

    Will update when things start happening..




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    #2
    Awesomeness. Looked at some last night in HEB. At $30 a pound I need to learn the process. What does the salt block do-regulate humidity?

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      #3
      looks fun. In for results

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        #4
        That thing is beautiful, going to be awesome!!!

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          #5
          Originally posted by TexasBob View Post
          Awesomeness. Looked at some last night in HEB. At $30 a pound I need to learn the process. What does the salt block do-regulate humidity?
          Cleans the air, absorbs moisture, and adds flavor.

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            #6
            I'll be following this one! Hope it turns out awesome

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              #7
              this is going to be good!

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                #8
                Following along. Did you cook the steak you cut off so you can compare?


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                  #9
                  Dang...You are trying to make me spend money!

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                    #10
                    Originally posted by makotex View Post
                    Following along. Did you cook the steak you cut off so you can compare?


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                    I would actually like to see it frozen, then cooked at the same time for a true side by side. Never had dry aged but its on the list.

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                      #11
                      Man I have been wanting to get a fridge with a glass door so I don't have to open it to check everything out. I don't think you will be disappointed I have been aging them that way for awhile. Some turn out just awesome some are average but either way they are good. I just pulled a batch out a couple weeks ago, need to get another going. Here are some finish pictures, I believe this was 20 days.

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                        #12
                        Those look awesome Skipshot. Guessing the rind is to be trimmed?

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                          #13
                          We’re 1.5 hours in, and nothing is happening. Lol




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                            #14
                            Following!

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                              #15
                              In

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