Comparing a 180 day, 135 day, 90 day, & 45 day dry age ribeye

  • RubberDucky
  • Topic Author
  • Offline
  • Fresh Boarder
  • Fresh Boarder
More
2 months 3 weeks ago #15768 by RubberDucky
I was supposed to be hosting a dry aged meat party a few days ago but Covid and all. The idea of the party was to dry age several pieces of meat at various time durations. I was originally going to do 45 days, 90 days, and 135 days. Instead of canceling I am doubling down and adding 1 more piece of meat. So now the original 45 day is 90 day, the original 90 is 135, and the original 135 is 180.

Here are all of them. From top left to bottom right is the 180, 135, 90 and new - 45: imgur.com/sXHtiJX

Here is the 135 (original 90) from the top: imgur.com/R5PNeQ9 & from side: imgur.com/1Rn0d5i

Here is the 90 from same angles: imgur.com/c0XJu0T & imgur.com/w0XiRxD

Please Log in or Create an account to join the conversation.

More
1 month 2 weeks ago #15849 by agdowlin
So how did this turn out?

Please Log in or Create an account to join the conversation.

  • RubberDucky
  • Topic Author
  • Offline
  • Fresh Boarder
  • Fresh Boarder
More
1 month 2 weeks ago #15852 by RubberDucky
Well the 180 shrank so much the yield was nothing, I am about to try the 135 which smells nice , the 90 day smelled and felt like salami, and I accidentally tore the 45 at some point so there was green mold

All in all failure lol

Please Log in or Create an account to join the conversation.

More
1 month 2 weeks ago #15858 by muranomike
The 90 &135 looks good!
Do you have photos of it trimmed?

Please Log in or Create an account to join the conversation.

Moderators: RRP
Time to create page: 0.413 seconds
Powered by Kunena Forum