Thinking of trying to dry age beef at home

[Duer 157099]

That whole top sirloin I got the other day... now I'm thinking about trying to dry age it in my fridge.

It seems easy enough. Has anyone done this?

http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm

http://www.how-to-cook-gourmet.com/dry-aged-beef-at-home.html

[Phoebe Loosinhouse]

1. I find myself inadvertently dry aging all the time. nt.

[Duer 157099]

2. Hah, that's what I initially was thinking too

My dog is desperately trying to talk me into it.

If I can make the space and verify that my fridge stays below 40 degrees, I think I'll go for it.

Wish I had thought of this before, then for sure I would have gotten a 2nd one in case I mess this up somehow.

[Tangerine LaBamba]

3. I was wondering that the other day,

and then settled for the sale I found on semi-boneless rib eye steaks, which are being salted right now - the Zuni method - but that site, which was full of what looked like authentic information, suggested that it can be done.

I say, Go for it.

[NashVegas]

4. I've Done It

One thing you might want to do is keep a small glass of water nearby the meat, with a thermometer in it so you can keep track the temperature is where it needs to be.

I've done it two-three times now for roasts with good ---> fair results.

[Duer 157099]

5. Well it's processing

I didn't get to it right away, needed to make space in the fridge - so it "wet aged" in it's vacuum pack for a week before I got around to this.

So it's been dry aging in the fridge for 3 days now. Does it ever stop producing moisture, or is that the whole point, to slowly let all the liquid ooze out of it, until it's beef jerky?

So now I'm uncertain how to cut off a portion to roast for roast beef - it's a whole top sirloin with a really nice fat cap. I need to get that book about how to cut meats...

In the meantime, I hope I guess correctly. Will update when I have results.