Dried Beef Appetizer

Dry Aged Beef - Do It Yourself!

Описание:

http://golbsalt.com - How to safely dry age beef at home!

Purchase the kit: http://store.golbsalt.com/dry-aged-be...

gourmet in the making™

DIY highlights:

- refrigerator temperature (0:43)
- refrigerator temperature (1:42)
- refrigerator temperature (3:30)

- 3 DIY Kits in dedicated fridge (4:14)

- moisture weight loss (4:57)

- cooking tips (6:20)

- the role of sea salt (7:18)

- tips trailer (8:10)

For more information, please see our blog:

http://blog.golbsalt.com/category/dry...

happiness is just a lick away!
http://golbsalt.com/

Комментарии:

SuperJV4x пишет: how about eating it raw? does it make good tar tar? thanks

Khalid Rassuli пишет: Some people say that Dry Age Meat Process need some ventilation.
I notice that your fridge has not fan to produce the air flow.
How is it avoided?

golbsalt пишет: there is no such thing as "normal" sea salt. solar evaporative sea salts will have a moisture content that is far too high to work in this particular application. we prefer to use a mined salt - specifically Himalayan pink. Other mined sea salts (aka earth salts) might be used, but we do not recommend this without verifying the purity of the salt (lack of mercury, selenium, arsenic as well as effluents that come as a result of using gas and diesel equipment).

Javier Ovalle пишет: Thanks for the video, VERY good job and will most certainly do this at my place, just one question, you did opened the fridge once a day yes? but did not have anything else inside it(moisture in the enviroment i believe). I live alone so I really think I can pull the 22 days or 15 dry age.

golbsalt пишет: typical prices for dry aged beef in the US are between $28 - $32/ lb. you can purchase a subprimal (NYS or rib roast) for around $5- $7/ lb. including the cost of the kit, it's much more cost effective to dry age your own!

sundance37 пишет: Interested to see what you think about grilling this. I would throw a little oil on it, salt, pepper and once plated top it with some compound butter. But something like this I was wondering if seasoning\finishing with butter would increase, or reduce the experience. your thoughts?

Clay12773 пишет: didn't know if that was a typo but salt is hygroscopic not "hydroscopic". Good video...

Jordy Lacko пишет: what about a tartar?

CamiFlockaFlame пишет: correct me if im wrong, but couldn't you eat it raw because of the absence of bacteria and mold? or are there other reasons? thanks

golbsalt пишет: Charles, you can purchase the entire kit or the salt only through the link found directly below the video!

Mark Beeler пишет: I'm located in Tennessee


Joseph Blowington пишет: This seems cool but isn't humidity a huge factor when aging meats? I see you have your temperature regulated but you have no control of humidity in the fridge. Any thoughts?

golbsalt пишет: yes, you can re-use the salt. we have more than 1500 lbs of beef through our kits at home.

ant war пишет: If you have an old fridge like me, you might want to put a small container of water at the bottom next to your beef and if it freezes, adjust the temperture because the dry aging process stops at freezing temps. I learned that the hard way.

TheSataraid пишет: Why dry age? Its for tenderness. The water in the meat drips and evaporates away over time, leaving behind enzymes that naturally tenderize and intensifies the flavor of the cut

golbsalt пишет: No, the beef will not hold for extended periods without refrigeration. Unfortunately, this is not a CURING process, simply an aging process. You can preserve meats without curing salts, but there is SIGNIFICANT risk of food borne illness (aka botulism). We are in the process of developing a line of bacon dry rubs for use with curing salt. We discuss nitrate curing by going to our blog and searching for nitrates - you'll find the post. Watch our webstore for the release of these products!

golbsalt пишет: The discussion about airflow seems to be entirely subjective. There are recommendations for airflow ranging from 0.25 - 5.00 mph. We have developed this sea salt assisted method to essentially eliminate the specific airflow requirement.

Carnes Florida пишет: Nice video and presentation ...Thanks


Chris Sharp пишет: So if i have a RH of 15% should I put water in there to raise the humidity?

golbsalt пишет: this process has two specific results. 1) any aging allows muscle to break down. this results in a more tender product. does it make it more tender? ABSOLUTELY! 2) as is shown in the video there is a significant moisture loss (as much as 30-35% in 34 days. this loss of moisture results in an intensification of the beefy flavor. does it make the beef tastier? WE THINK SO!

golbsalt пишет: This is not true. We have selected high quality stainless steel racks to avoid this potential issue.

koooraman пишет: Thanks! I did read on, and my reply here had the answer in a different format. Rock salt has the ability to dehumidify, and so far I can observe the physical change in weight of the steaks. Thanks again for your reply.

gutmilk75 пишет: I am definitely gonna try this instead of paying big bucks in a restaurant. Thanks a lot!!!

golbsalt пишет: please see our response below regarding type of salt to use!

SaftasCookingShow пишет: Wow, I dont know if I have the kind of patience. I've had Dry Aged Beef in New York New york in Las Vegas and was good, but I can live without the hassle.

golbsalt пишет: @koooraman smaller pieces will not work. you cannot truly dry age pieces of that size. as for the salt, you can purchase it from us at store.golbsalt.com/dry-aged-beef-kit-diy by selecting the salt only option. NO need to message @marauderrt10 we offer the salt you need. Our salt is unique in that it is specially selected for it's grain size (read: surface to mass ratio) and that makes a HUGE difference in the final product. Simply using Himalayan or Rock Salt WILL NOT work the same way!

golbsalt пишет: not all refrigerators have the same relative humidity. yes, the salt is helping to extract moisture. there is approximately 1% moisture loss in the meat per day of aging. there will be no illness if you consume the rind. we actually save and freeze the rind and reconstitute it later for either beef stew or aus jus. eating the rind when using the sea salt assisted dry aging method will not send you to the ER or taste nasty, just very chewy. we won't be adding any of the requested videos.

Scott Seward пишет: Do you have an experience using this method with wild game such as deer?

thinkmwc пишет: Good job. Appreciate the video!

koooraman пишет: Hi, thank you for your reply. Any reason why individual/small steaks cannot be aged? I would understand that they would take shorter time, but not at all? I tried them using towels before and they tasted very different and the connective tissue was broken down and the meat was tender. Also, if the point is to take in the humidity, isn't rock salt a dehumidifier? Thanks again!

golbsalt пишет: You can age other products in the refrigerator, but we don't recommend introducing other aged products for the introduction of 'good' bacteria - it's not necessary. It's really about PREVENTING 'bad' bacteria growth. That's the key. When you utilize the salt assisted method for aging the beef, that is what helps prevent bad bacteria growth, not the introduction of 'good' bacteria.

golbsalt пишет: @rhinobarrows please do not put herbs or peppercorns on the meat during the aging process. the purpose is to avoid introducing any unwanted bacteria. the more you handle the beef, or the more things you introduce by contact, the more risk of messing up the process. this is not a dry curing process, you can flavor it later when cooking.

Andy Anderson пишет: Many years ago when I was an apprentice meat cutter, three times a year we would have a "Patron" come into the shop at the invite of the senior market manager. The manager had spotted a select side of beef, 500 to 700lbs and would present it to the patron for approval. He never turned the offering down. I would put the side on a hook back in the chiller and it would stay there for 2 to 3 months. All the cuts were done by hand no saws. The meat was tender beyond belief. Lots of $ was given for it

drew chan пишет: please excuse my stupid question because i dont know about this style of cooking .... but do you cook it when its done? or just eat it the way it is?

Kelley L пишет: Can a frozen piece of beef used for dry age or is it best to use fresh?

Kelley L пишет: Grattzi! Kelley Tampa, FL

29render пишет: nice method! How'd they taste? :)

golbsalt пишет: Thanks! Keep your eyes peeled for our new bacon cures and a DIY Oven Bacon video in the very near future!

Ron Thompson пишет: I read all the prior comments and was disappointed to hear that the food grade rubberized coating did not work out well. I look forward to this dry aging process, Can the beef roasts be placed on metal roasting racks in place of the rubberized version in this video?

Amearuddin Abdul Manaf пишет: Does it needs to be in the open (in the chiller) while going thru the dry-aging process or are we able to place the whole setting into a container ?

chefRicky007 пишет: Looking for dried fish in your next video.

ScottsUtubeWorld пишет: I've always been curious about this. Amazing video that answered all of my questions! Thanks for posting.

golbsalt пишет: "dry aging" for tenderization and flavor development cannot be accomplished in less than 28 days. the amount loss due to the rind would be so great that the steaks would be an almost complete loss. as for the purpose of the salt, we have commented on this in several of the posts below. please read on and you find your answer!

TopChef190 пишет: Brilliant!!.

golbsalt пишет: Thank you! Opening the fridge door a few times a day is not a problem. Fridges are designed to take moisture out of the air any way. The sea salt assisted method increases the effectiveness of that process.

portlandjosh пишет: So I was with you until I read the word "micro-aerosolizes" above. This does not make any sense to me. It sounds like made-up sales B.S., but maybe I just don't understand. Can you please explain?

Mark Beeler пишет: I'm getting lots of moisture in my salt, so much that it's melting the salt. Does this mean my humidity is too high?
Meat looks too be aging properly, just too much moisture in pan. Thanks

jimsta10 пишет: Hi thanks for the reply. Do you think temp around 41-43 degrees ok? or does it have to be 34-38? thanks

golbsalt пишет: Thanks for the love! Yes, this will work on ANY beef. More marbling = better tasting, so keep that in mind. Also grass fed should not be aged as long as grain fed. Higher ALA (alpha-linolenic acid) content in grass fed beef means gamier flavor if you age for longer than 14-21 days depending on the grasses fed on.

golbsalt пишет: it is not necessary to keep the fridge at 65% humidity during this process. lower humidity is fine, though higher humidity will likely produce difficulties w/ the aging process.

valley818west пишет: Can I reuse the salt after dry aging?

golbsalt пишет: you can use frozen beef. it may not actually age, depending on how long it had been aged before it was frozen. if it was partially wet aged before freezing, you can complete the aging process after thawing and the result will also be more tender because the ice crystals created in the meat during freezing will tear muscle and aid in the tenderizing the meat. if all enzymatic breakdown had already occurred prior to freezing, you will still be able to reduce moisture and intensify flavor.

golbsalt пишет: we haven't tried a tar tar or eating it raw. we do know that it's best served rare - med rare!

golbsalt пишет: depends how salty your friends are and how much time you spend with them! :-)

TheSataraid пишет: If you like your steak cooked past medium rare, just eat chicken.

lobin666 пишет: Hi

Thanks for the video, just wondering what is so special about the sea salt? can I not just use normal sea salt, do you know what additives are there as well? I have looked elsewhere and noone really else talks about salt usage.

cheers
lobin

tola bola пишет: what salt u use ? kosher salt is good ?

SuperJV4x пишет: how about eating it raw? does it make good tar tar? thanks

Khalid Rassuli пишет: Some people say that Dry Age Meat Process need some ventilation.
I notice that your fridge has not fan to produce the air flow.
How is it avoided?

golbsalt пишет: there is no such thing as "normal" sea salt. solar evaporative sea salts will have a moisture content that is far too high to work in this particular application. we prefer to use a mined salt - specifically Himalayan pink. Other mined sea salts (aka earth salts) might be used, but we do not recommend this without verifying the purity of the salt (lack of mercury, selenium, arsenic as well as effluents that come as a result of using gas and diesel equipment).

Javier Ovalle пишет: Thanks for the video, VERY good job and will most certainly do this at my place, just one question, you did opened the fridge once a day yes? but did not have anything else inside it(moisture in the enviroment i believe). I live alone so I really think I can pull the 22 days or 15 dry age.

golbsalt пишет: typical prices for dry aged beef in the US are between $28 - $32/ lb. you can purchase a subprimal (NYS or rib roast) for around $5- $7/ lb. including the cost of the kit, it's much more cost effective to dry age your own!

sundance37 пишет: Interested to see what you think about grilling this. I would throw a little oil on it, salt, pepper and once plated top it with some compound butter. But something like this I was wondering if seasoning\finishing with butter would increase, or reduce the experience. your thoughts?

Clay12773 пишет: didn't know if that was a typo but salt is hygroscopic not "hydroscopic". Good video...

Jordy Lacko пишет: what about a tartar?

CamiFlockaFlame пишет: correct me if im wrong, but couldn't you eat it raw because of the absence of bacteria and mold? or are there other reasons? thanks

golbsalt пишет: Charles, you can purchase the entire kit or the salt only through the link found directly below the video!

Mark Beeler пишет: I'm located in Tennessee


Joseph Blowington пишет: This seems cool but isn't humidity a huge factor when aging meats? I see you have your temperature regulated but you have no control of humidity in the fridge. Any thoughts?

golbsalt пишет: yes, you can re-use the salt. we have more than 1500 lbs of beef through our kits at home.

ant war пишет: If you have an old fridge like me, you might want to put a small container of water at the bottom next to your beef and if it freezes, adjust the temperture because the dry aging process stops at freezing temps. I learned that the hard way.

TheSataraid пишет: Why dry age? Its for tenderness. The water in the meat drips and evaporates away over time, leaving behind enzymes that naturally tenderize and intensifies the flavor of the cut

golbsalt пишет: No, the beef will not hold for extended periods without refrigeration. Unfortunately, this is not a CURING process, simply an aging process. You can preserve meats without curing salts, but there is SIGNIFICANT risk of food borne illness (aka botulism). We are in the process of developing a line of bacon dry rubs for use with curing salt. We discuss nitrate curing by going to our blog and searching for nitrates - you'll find the post. Watch our webstore for the release of these products!

golbsalt пишет: The discussion about airflow seems to be entirely subjective. There are recommendations for airflow ranging from 0.25 - 5.00 mph. We have developed this sea salt assisted method to essentially eliminate the specific airflow requirement.

Carnes Florida пишет: Nice video and presentation ...Thanks


Chris Sharp пишет: So if i have a RH of 15% should I put water in there to raise the humidity?

golbsalt пишет: this process has two specific results. 1) any aging allows muscle to break down. this results in a more tender product. does it make it more tender? ABSOLUTELY! 2) as is shown in the video there is a significant moisture loss (as much as 30-35% in 34 days. this loss of moisture results in an intensification of the beefy flavor. does it make the beef tastier? WE THINK SO!

golbsalt пишет: This is not true. We have selected high quality stainless steel racks to avoid this potential issue.

koooraman пишет: Thanks! I did read on, and my reply here had the answer in a different format. Rock salt has the ability to dehumidify, and so far I can observe the physical change in weight of the steaks. Thanks again for your reply.

gutmilk75 пишет: I am definitely gonna try this instead of paying big bucks in a restaurant. Thanks a lot!!!

golbsalt пишет: please see our response below regarding type of salt to use!

SaftasCookingShow пишет: Wow, I dont know if I have the kind of patience. I've had Dry Aged Beef in New York New york in Las Vegas and was good, but I can live without the hassle.

golbsalt пишет: @koooraman smaller pieces will not work. you cannot truly dry age pieces of that size. as for the salt, you can purchase it from us at store.golbsalt.com/dry-aged-beef-kit-diy by selecting the salt only option. NO need to message @marauderrt10 we offer the salt you need. Our salt is unique in that it is specially selected for it's grain size (read: surface to mass ratio) and that makes a HUGE difference in the final product. Simply using Himalayan or Rock Salt WILL NOT work the same way!

golbsalt пишет: not all refrigerators have the same relative humidity. yes, the salt is helping to extract moisture. there is approximately 1% moisture loss in the meat per day of aging. there will be no illness if you consume the rind. we actually save and freeze the rind and reconstitute it later for either beef stew or aus jus. eating the rind when using the sea salt assisted dry aging method will not send you to the ER or taste nasty, just very chewy. we won't be adding any of the requested videos.

Scott Seward пишет: Do you have an experience using this method with wild game such as deer?

thinkmwc пишет: Good job. Appreciate the video!

koooraman пишет: Hi, thank you for your reply. Any reason why individual/small steaks cannot be aged? I would understand that they would take shorter time, but not at all? I tried them using towels before and they tasted very different and the connective tissue was broken down and the meat was tender. Also, if the point is to take in the humidity, isn't rock salt a dehumidifier? Thanks again!

golbsalt пишет: You can age other products in the refrigerator, but we don't recommend introducing other aged products for the introduction of 'good' bacteria - it's not necessary. It's really about PREVENTING 'bad' bacteria growth. That's the key. When you utilize the salt assisted method for aging the beef, that is what helps prevent bad bacteria growth, not the introduction of 'good' bacteria.

golbsalt пишет: @rhinobarrows please do not put herbs or peppercorns on the meat during the aging process. the purpose is to avoid introducing any unwanted bacteria. the more you handle the beef, or the more things you introduce by contact, the more risk of messing up the process. this is not a dry curing process, you can flavor it later when cooking.

Andy Anderson пишет: Many years ago when I was an apprentice meat cutter, three times a year we would have a "Patron" come into the shop at the invite of the senior market manager. The manager had spotted a select side of beef, 500 to 700lbs and would present it to the patron for approval. He never turned the offering down. I would put the side on a hook back in the chiller and it would stay there for 2 to 3 months. All the cuts were done by hand no saws. The meat was tender beyond belief. Lots of $ was given for it

drew chan пишет: please excuse my stupid question because i dont know about this style of cooking .... but do you cook it when its done? or just eat it the way it is?

Kelley L пишет: Can a frozen piece of beef used for dry age or is it best to use fresh?

Kelley L пишет: Grattzi! Kelley Tampa, FL

29render пишет: nice method! How'd they taste? :)

golbsalt пишет: Thanks! Keep your eyes peeled for our new bacon cures and a DIY Oven Bacon video in the very near future!

Ron Thompson пишет: I read all the prior comments and was disappointed to hear that the food grade rubberized coating did not work out well. I look forward to this dry aging process, Can the beef roasts be placed on metal roasting racks in place of the rubberized version in this video?

Amearuddin Abdul Manaf пишет: Does it needs to be in the open (in the chiller) while going thru the dry-aging process or are we able to place the whole setting into a container ?

chefRicky007 пишет: Looking for dried fish in your next video.

ScottsUtubeWorld пишет: I've always been curious about this. Amazing video that answered all of my questions! Thanks for posting.

golbsalt пишет: "dry aging" for tenderization and flavor development cannot be accomplished in less than 28 days. the amount loss due to the rind would be so great that the steaks would be an almost complete loss. as for the purpose of the salt, we have commented on this in several of the posts below. please read on and you find your answer!
You'll Need:

1 package dried beef
1 package cream cheese, softened
1 bunch scallions (spring onions)

Procedures : Spread cream cheese on dried beef. Cut onions to width of beef. Roll up and cut into bite size pieces.

Put on plate; chill about 1/2 hour.