Marinate - Storage - Jerky - Trimmings

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8 years 8 months ago #1940 by james
I am in the research and learning stage and have a few questions. Once the steak is Dry Aged can you vacuum seal it back into a bag with your favorite marinade before cooking? The meat has less moisture so does it marinate better, or do you have to marinate it longer?

Another question. Since you need whole cuts of meat, how do you preserve what you do not eat for later consumption? Only two of us and we would maybe eat a steak once per week. Is it OK to freeze at that point or can you vacuum seal in a regular bag and leave in the refrigerator? How long can you keep it?

And I have a dehydrator. Has anyone tried to make beef jerky with dry aged beef? If so, how well did it work?

And lastly, Is there any use for the hard crust trimmings that are removed? I presume it is not spoiled. Can it be boiled for beef stock? Is it Ok to feed to dogs as a jerky type treat?

Thanks. :unsure:

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8 years 8 months ago - 8 years 8 months ago #1941 by RRP
james wrote:

I am in the research and learning stage and have a few questions. Once the steak is Dry Aged can you vacuum seal it back into a bag with your favorite marinade before cooking? The meat has less moisture so does it marinate better, or do you have to marinate it longer?

I don't see why not -BUT I would NOT reuse the Drybag, but start with a fresh food safe plastic bag and a twisty. Ron

Another question. Since you need whole cuts of meat, how do you preserve what you do not eat for later consumption? Only two of us and we would maybe eat a steak once per week. Is it OK to freeze at that point or can you vacuum seal in a regular bag and leave in the refrigerator? How long can you keep it?

After aging the meat just cut it into individual steaks, then seal and freeze them in Food Saver bags. You can follow the FS recommended time, but I've eaten steaks I've sealed 2 years before. As long as the seal doesn't break you won't have freezer burn. Ron

And I have a dehydrator. Has anyone tried to make beef jerky with dry aged beef? If so, how well did it work?
Sorry - can't help you there. Ron

And lastly, Is there any use for the hard crust trimmings that are removed? I presume it is not spoiled. Can it be boiled for beef stock? Is it OK to feed to dogs as a jerky type treat?

This is a matter of personal taste...I only lightly trim the aged part and then cook it as part of the steak. My wife doesn't care for that part so I or she trims it when enjoying her steak. I in turn love that part cold the next day - it's like jerky. As for giving Fido the trimmings I see no problem. Not sure how much flavoring it will do for stock, but why not try it and tell us! Ron

Thanks. :unsure:

Last edit: 8 years 8 months ago by RRP.

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8 years 8 months ago #1947 by Clam Digger
Replied by Clam Digger on topic Re:Marinate - Storage - Jerky - Trimmings
Trash the trim. You won't miss it after you try the beef.
B)
Charlie

p.s. I make jerky all the time and have not tried aged beef, but on my next batch I will try one steak to see how it goes.
I hope it works or I'm out a great steak...

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8 years 8 months ago - 8 years 8 months ago #1952 by RRP
Charlie - I'm really confused with this post of yours...do you believe that if you didn't trim ONE steak back to grocery store red that the untrimmed rind is going to ruin the rest of that ONE steak? Trust me, man, if you don't like the cooked aged steak with rind attached then when you start to eat it - just cut it off!...that rind sure won't ruin that ONE piece of meat! Oh never mind - I'm off to bed...
Ron
Last edit: 8 years 8 months ago by RRP.

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8 years 8 months ago #1954 by Clam Digger
Replied by Clam Digger on topic Re:Marinate - Storage - Jerky - Trimmings
When i say "trash the trim" I mean the hard plastic like outer shell that was formed during aging, not the darker soft waxy aged beef inside the shell.

( it surprised me at how hard that outer shell was... )

B)

Charlie

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8 years 8 months ago #1956 by RRP
I understand now! Yes I've noticed that when an aged primal is tapped with a long bladed filleting knife it is so hard that the knife will ring!

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