I Dry Aged STEAK for 100 DAYS

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[craigbryant]

Morrison needs a pay rise or something, he's a big part of the enjoyment in watching your content. Keep it coming boys!

[HungryManKitchen]

Look awesome, I can imagine how pure and tender the inner part is 👍 Looks like authentic locally made Italian pastrami or Turkish pastirma without spices.

[bbqboy]

Morrison is awesome. His random comments are great! Is this dinosaur poop? 🤣

[BVos-jdbk]

You guys are very entertaining together with the back and forth. Great video.

[deanwaters]

Come on guys, as dutchman, you should know about biltong as this is the way the dutch preserved meat when the came to South Africa. along with Droëwors and Boerewors. come, guys, nu dis lekker!!

[Lil_Lobo]

All those bits you took off are great to mix with your favorite ground burger mix

[andriarazaf]

yummy !!! nice show congrats for your great job!

[danielhamilton]

You could also try a 7 day, 1 day, and after cooking dry salt brine. The 7 day is salted and left on the pan and flipped every day then do the same for the 1 day in the refrigerator. It also drys it out and gives it the 7 day dry age experience and the one day gives a somewhat dry age appearance to it. Then cook them and compare to your standard after cooking adding salt. I still prefer to add salt prior to cooking but try to make it overnight at least. It does change the meat in my opinion.

[meat_loves_wasabi]

I like Dry aged between 35 to 45days ... longer that that it starts to get a strong funky smell

[ChrisTitor]

always good with new vids, looks delish :D

[joeytierney]

Love it ... take your sponsor money and do an experiment. Now I know what not to do. Still entertaining and I watched it all. Shout out from the US to my Netherland friend Rick Dozy.

[emmarogiers]

Hey Roel, I’ve used the drya bags befor with an entrecôte (3kg). I dry aged it for 3 weeks. Cleaned it up, it looked amazing, the texture was really great but I didn’t had that dry aged flavour. Am I doing something wrong?

[terrorfex]

For 100 days plus, it is generally better to try it with a much thicker piece of meat. Did a 365 day whole sirloin roast and even a 100 day and it was incredible. Plus you get a lot more to work with for the final product.

[WildChinoise]

Can the bark be used for stew or making beef broth?

[Pjohnson]

What do you do with the bark after dry aging? I have heard people turn it into sausage. Do you know if that works? Also do you have an “ideal” amount of time for dry aging from your experience?

[justinw]

I like about 38 to 45 days dry age at the most. Starts to get a little funky tasting after that.

[robertper]

Try an overnight dry brine. Salt the steak, put it on a wire rack overnight in the fridge. It will dry the outside and get give you a great crust.

[dowsouksavath]

so whats the perfect amount of time to dry age a steak?

[Peter_Voet]

When using bags for dryaging, I would never pass 35 days. However, when using a Dryager, the added value for waiting longer is certainly there!

[DominicZelenak]

8:33 The deconstructed steak? Dry age a strip loin, slice it to create a "rolled" roast, and then wrap it around some other cut like flank steak. Dry brine with a nice bbq rub, smoke/reverse-sear the wrapped amalgamation, and enjoy.