Newbie needs to know

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5 months 1 week ago #14137 by Age Old Man
Newbie needs to know was created by Age Old Man
Hello everyone! This is an awesome Forum and this is my first post and first attempt at Dry Aging. I have a vacuum packed frozen 18.5lb bone in choice rib roast waiting for the UMAi bags to arrive from an even more frozen Minneapolis. I will completely thaw the rib roast in the refrigerator before I start the dry aging process. Question, what is the best duration to dry age and what has gotten the best flavor without it being too rich in flavor? Initially I was thinking on going the 28 days but now thinking on 45 days. Thank you in advance for your suggestions.

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5 months 1 week ago - 5 months 1 week ago #14139 by RRP
Replied by RRP on topic Newbie needs to know
Welcome aboard! Is that chunk-o-cow in cryovac or did you bag it yourself in say a length of Food Saver?

With a bone in rib roast you must place some cushion over the bone tips as they will most likely puncture the UMAi Bag. You could use a piece out of that bag you are currently thawing.

As for length of time since it is bone in then essentially the bone side meat practically will not be aging as the other side. Personally I recommend 45 days.

Have fun during your aging cycle as your anticipation grows!
Ron
Last edit: 5 months 1 week ago by RRP.

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5 months 1 week ago #14140 by Age Old Man
Replied by Age Old Man on topic Newbie needs to know
It is a chunk o cow in a cryovac. Thanks for the advice. I will be using parchment paper over the bones and will be following the step by step instructions that come with the bags!

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5 months 1 week ago #14141 by RRP
Replied by RRP on topic Newbie needs to know
Good to know all the way around!
Ron

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5 months 3 days ago #14153 by Age Old Man
Replied by Age Old Man on topic Newbie needs to know
Ron is it recommended to flip it on day 10 if it is a bone in? It has been in for 2 days!

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5 months 2 days ago #14160 by RRP
Replied by RRP on topic Newbie needs to know
Yes - but BE CAREFUL so as to not puncture the bag.
Ron

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