Charcuterie and Steak ageing in Dry Bags

[Xtianmadrid]

I have just started to use drybags for my Charcuterie and Meat ageing. I understand that the drybags will take
smoking as part of the process.

Has anybody tried this method of finishing Charcuterie or steaks and if so what were the results ?

I have a whole ribeye ageing at the moment which after 35 days, if I can wait, will be cut up into steaks
cooked in the sous-vide and then either frozen for future use or finished on my pellet grill to get a good
sear on the outside.

Xtian

[olliecampbell]

I'm afraid I don't know, but I'm quite interested in self-ageing the steaks. Have you got anymore info on how you're doing it?

[Xtianmadrid]

Ollie,

Having researched drybag steak on the internet I found a company in the States who seem to be the forerunners
of bringing dry ageing to the domestic market. They have good descriptive videos on how to pack and age
steak and also how to use the same system for Charcuterie.

I have also found two companies in the Uk who supply the ageing bags.

Basically as far as I can see to dry age your cut of meat, you put the whole cut, ribeye, in my case into a
dry bag, make sure that as much air is excluded as possible and that the bag makes full contact with the meat,
you the use a vacuum sealer to draw out any residue air, seal the bag and put into a refrigerator which maintains
a temperature between plus 2 and 4 degrees and leave it to mature for the period of your choice. In my case
28 to 35 days. You then take the aged cut out of the bag trim off the outer bark and process into the steaks or
larger joints. As we are only two most of the time, I will then cook the steaks in the sous-vide, chill
and deep freeze until I want to use them, then I will defrost again in the sous-vide and sear the outside on the pellet grill. That is the plan !


I am also doing some bresaola and prosciutto, using the same process.

Xtian

[noxskuses]

This guy just uses salt...https://www.youtube.com/watch?v=E97xZjDJ4lQ

Going to give this a go.