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roasterdave

My first attempt

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I didn't want to spend a lot on my first attempt so I bought this Commercial Beef Striploin for less than $60. I'm not sure what is meant by "commercial" but their web site says it is Canada AA or better so I figured is was worth a shot. It will only get better with dry aging, right?

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The unit I'm using to age with is actually a small freezer (according to the model number) that I bypassed the thermostat on. I substituted in a controller that a lot of people use for home brewing, the STC-1000. I left the defrost circuitry intact so the internal fan is running full time. The temperature seems to hold between 1.5° and 2.8°C. I have the striploin in an UMAi bag and now I just wait I guess.

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How long are you planning on aging it?  I've done two strip loins from Costco now with Umai.  I think both were about 30 days.  It's interesting how it turns out.  You lose the 'juiciness' of a steak, but it becomes nicely tender.  I haven't really noticed any significant taste difference though.  Maybe I will go for 35 days next time and see what happens.

 

Don't forget to save the 'bark' for soup broths and meat.  It's very good and reduces waste.

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I'm aiming for 35 days, that seems to be what most of the posts I've read say is the optimum time.

 

The timing is just right to have a Tour de France victory celebration barbeque. :-D

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