2GT

Dry Age Food Bags

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ED7181D0-0EE0-403C-8139-296F4C7693F2.jpeg.d59239527ba14abe6280243c0b11ce2a.jpegI just saw these for the first time at a friends. Has anyone tried them? I know the real way is a special procedure, but I was wondering if these really work or a gimmick. 

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On 9/15/2022 at 4:31 PM, 2GT said:

ED7181D0-0EE0-403C-8139-296F4C7693F2.jpeg.d59239527ba14abe6280243c0b11ce2a.jpegI just saw these for the first time at a friends. Has anyone tried them? I know the real way is a special procedure, but I was wondering if these really work or a gimmick. 

If you buy them the gimmick works,,,,,for people making them.. Pretty pricy 

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45 mins ago, richie c said:

If you buy them the gimmick works,,,,,for people making them.. Pretty pricy 

I guess I’ll forget that idea. Now all I need is a small fridge to age meat. Aged Beef Rules

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I looked into doing this a ways back. I don't think it's practical unless you're doing serious volume. Time, equipment/space, and trimming make it hard to compete with costs of buying it directly from a professional who'll do a better job. Heck, depending on where you live you'll be spending $100 a year just to keep that fridge running.

 

I know nothing of those bags, but point being that in my opinion, the only real incentive to do this kind of thing is if you really enjoy the process because it's not going to be much cheaper than getting it from a specialist. So I don't think it makes any sense to try to cut corners that a professional wouldn't take. If you want it done easily/cheaply just buy it.

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7 hours ago, adam42 said:

I looked into doing this a ways back. I don't think it's practical unless you're doing serious volume. Time, equipment/space, and trimming make it hard to compete with costs of buying it directly from a professional who'll do a better job. Heck, depending on where you live you'll be spending $100 a year just to keep that fridge running.

 

I know nothing of those bags, but point being that in my opinion, the only real incentive to do this kind of thing is if you really enjoy the process because it's not going to be much cheaper than getting it from a specialist. So I don't think it makes any sense to try to cut corners that a professional wouldn't take. If you want it done easily/cheaply just buy it.

All valid points. I can go to the store and buy dry aged beef. Last time I bought some it was around 26.00 / lb. Anything that looks too good to be true…….

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I've never tried the bags but I have done the quick dry-aging process with koji rice which only takes about 2 days.  I was pleasantly surprised with how easy it was to do and how good the product was; its worth trying out.

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So I've done dry aged prime ribs many times. I used to do it in a mini fridge until recently when I tried using the bags. They work great. Overall taste, texture, and everything is near identical for both methods, but the bags are easier. For 1 you don't need a second dedicated fridge. You can do it right in your garage beer fridge, or your kitchen fridge if your wife is ok with it. And 2, from my experience, the pellicle on meat in the bags is much thinner than in the mini fridge. So there's way less waste and more meat to enjoy. But in my case the waste isn't wasted exactly. As long as there isn't mold growth I save my dry aged trimmings and mix them into my burger grind. The bags are a bit pricey but I think they're worth it and I prefer using them over my previous mini fridge method. Just my .02.

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Thanks Chitala , I buy meat when it goes on sale a lot of the time. I have 4 really nice London Broils that I plan to turn into Jerky. Now. I think I’ll try to dry age one. Thanks for the response. I’ll keep my eyes peeled for standing rib roast and give that a shot too.

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On 10/2/2022 at 9:02 AM, 2GT said:

Thanks Chitala , I buy meat when it goes on sale a lot of the time. I have 4 really nice London Broils that I plan to turn into Jerky. Now. I think I’ll try to dry age one. Thanks for the response. I’ll keep my eyes peeled for standing rib roast and give that a shot too.

Idk if I would dry age a London broil. It's a relatively thin piece of meat, compared to a standing rib roast anyway. And the amount of meat that you'll have to cut away might not be worth it. You'll be left with a sliver of London broil about a half inch thick. If you have a super thick London broil you might wind up with an inch thick piece of meat, but IDK if it's worth it.

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