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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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Dave, just don't do what I did.  Had the Akorn going and lit off three rockets as the boys crossed the finish line on the final Sunday two years ago.  WRPS (Waterloo Regionals) were banging on my door ten minutes later.  Damned neighbour!  Now when we have the legal window for fireworks open, I fire them across her bow for several hours a night.  Think that's called maliceous compliance.

 

P.S. I can always pull off the Expressway for a 35 day striploin...

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So I was a little disappointed with the marbling, but I guess that's what you get for a $60 piece of "commercial grade" meat. I sous vide a test piece for 90 minutes then seared it in duck fat. Great taste but not as tender as I had hoped (maybe a little longer sous vide next time) , at least equal to a steak at a run of the mill steakhouse. I would call it a success and now it's time for a visit to Costco for something better.

 

Great TdF, I would have been happy with any of the top 4 in the maillot jaune all really nice guys that gave their all.

 

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