Comments on: Review: How to Dry Age Steaks with Drybag

By: Nijum

Nijum — Fri, 18 May 2012 07:44:23 +0000

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Jon Quinn — Mon, 14 May 2012 00:14:11 +0000

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By: eri

eri — Fri, 04 May 2012 10:03:14 +0000

yeah mexico meat is so tough how can you eat that you guyz must be brave

By: Jan

Jan — Fri, 27 Apr 2012 03:02:28 +0000

We live in Mexico and the meat here is very very tough and usually very disappointing. Me think the cows are very tough cattle that exercise a lot! Anyway, thank you so much for this article. I cannot wait to try this. Tonight we are trying your salt cure to break down the protein in the steak and suck out the moisture.

By: Bruce

Bruce — Tue, 31 Jan 2012 23:44:11 +0000

has anyone tried to take a snip off a conventional sealer. put it over the end of the bag and then seal…bet that would work just fine.

By: Yum Hwa

Yum Hwa — Sun, 04 Dec 2011 17:41:56 +0000

I have tried dry bags and they work well. I think they are really useful if you have very little patience or courage to do it the traditional way or so-called “commando” style. I suppose the real upshot for drybags is that it doesn’t allow oxygen to be in contact with the meat, and so ensures a relatively safe process. It is only through the exposure to oxygen that encourages bacterial growth etc. which causes spoilage. And i suppose that allows u to open the fridge a little bit more often than if you were to leave an exposed meat in the fridge. I personally can attest to that as i live in a humid tropical country, Singapore (no we are NOT in China), and each time the fridge is open, it allows a large drop in temperature and a whole load of humidity in. You can imagine that isnt too good for the meat. However, even having said all this, i personally dry-age my meat commando style. But this is only because i’m a little bit mad or perhaps courageous would be a better way to put it. But yes, i do have a designated fridge solely used for dry aging. I practically never open the fridge except to check on the meat which is approximately once every 5 days or so. I have done a 21 day striploin so far and it turned out pretty well. currently doing a 5-rib with the chine bone and a whole lot of fat cap left on as well as a 10lb porterhouse.

By: Greg

Greg — Thu, 14 Jul 2011 21:43:47 +0000

I truly hope someone has already replied regarding “using” the trimmings.
DO NOT do ANYthing with them other than throw them away, regardless of how the seemingly HUGE waste of an expensive piece of meat. The amount you toss will cost far less then the hospital visit and likely stay.
Cheerio

By: Beverly

Beverly — Sun, 30 Jan 2011 19:56:38 +0000

One thing that struck me was the amount of meat wasted in this process. Would you be able to use the beef trimmed off to make beef broth, stock or bullion? I make homemade stocks all the time to enhance flavor in dishes, would there be any reason this would not be an acceptable way to use the trimmings?

By: Arthur

Arthur — Tue, 18 Jan 2011 11:01:50 +0000

Thanks, i sent them an email.

By: SteamyKitchen

SteamyKitchen — Sat, 15 Jan 2011 01:29:41 +0000

I don’t sell them. You might want to contact the company directly.