Jump to content

Search the Community

Showing results for tags '50 day dry age'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 1 result

  1. Since its the Holidays, I normally end up doing a good amount of prime ribs for parties and such. I wanted to post some pics of my last batch of dry aging. This is some of the best quality meat HANDS DOWN! I have ever worked with. It looks like almost Wagyu level of marbling. I found a local source that raises on grass and finishes on grain and this has been my second batch of meat from him, the first was incredible as well. Best part is, I pay wholesale, $5.10 a pound. I do not dry age with Umai, I don't believe it gives you a true dry age experience since it does not allow air in. I believe the fat and meat has to oxidize to develop the true dry age flavors. Your meat should have a smell of freshly popped popcorn. Umai's only allow air out, but not in. Don't want to start an arguement, but I do get why people use the Umai bags for convenience, but if you have a space in a full size fridge, not a dorm fridge, you can get these same results. Here are the pics: Look at that marbling, Also, notice how much of the Spinalis Dorsi is left intact. You can only achive this when you age with a full fatcap and cap meat layer
  • Create New...