How to DRY AGE BEEF AT HOME!? -35 day NY strip loin (UMAi Dry)

[Music] ladies and gentlemen welcome back to another exciting episode of Bruce and barbeque on today's episode what we're gonna be doing is we're gonna be dry aging a New York strip loin a whole new york strip loin it's about 12 pounds or so we saw it at Costco when we were riding by and I told the wife I was like I have to do it it has to be done so that's what we're gonna be doing today there's no need to waste any time whatsoever getting the chef's Master five thousands and I'm doing a little bit of a different swinging extent of the white I'm doing the good ol camo edition but anyway guys enough talking well let's jump right into it I'm gonna show you guys how you guys can dry aged in the comfort of your own home no need to go to a fancy restaurant anymore to get the good old dry aged beef so let's get into it for the dry aging process we're gonna be using this USDA choice New York strip loin first we want to set down some aluminum foil so we have a clean surface to work with I have already washed off the cryovac with warm soapy water and now we're just making an opening wide enough to transfer the meat smoothly make sure you do wear gloves during this process [Music] this is a loom I try bag and it's not to be mistaken with your regular vacuum sealing bags this is a special bag that allows moisture to escape the bag but none of the odors or bacteria we do not want to enter the bag you're also going to want to push your me to one side of the bag this is going to ensure for a better vacuum seal and the most contact with the meat whom I recommends that you have as much contact as possible so the proteins with a meat bond with the bag [Music] you're also going to want a clean paper towel so you wipe away any moisture from the end of the bag this will help to get a better seal whom I does recommend that you scrunch up the top of the bag this will ensure that you get a better vacuum seal these are my bags are a little too large for my vacuum sealer so I'm simply dog-earing one of it so that we could vacuum seal it properly if your vacuum sealer has a moist setting I do highly recommend you use it it'll ensure that you get a better seal during the process because there is still some blood transfer from the cryovac bag this is your vac Mouse you're gonna insert this into the opening of the bag this allows for the air to be sucked out from the Umayyad dry bag [Music] as your vacuum sealer it's doing its job you're gonna want to make sure you massage the meat to get out any air pockets that may still remain in just in case one of the CFL's I'm gonna add a secondary seal to this bag after you fully vacuum sealed your meat should look something like this the last step of the process is transferring it to a cooling rack so that there's complete airflow around the meat you're going to put it in your refrigerator for 35 days make sure your internal temperature in your refrigerator is anywhere from 34 to 37 degrees Fahrenheit all there is left to do is wait for 28 to 35 days worse weight that we're ever gonna have to go through we'll see you guys in 28 to 35 days after 35 days here's what we're left with with this beautiful mahogany colored New York strip loin we're going to start separating the bag from the meat as you guys can see the proteins have really bonded with a bag and created a beautiful dry-aged piece of meat the meat looks perfect and it does have an oily coat to it it's firm to the touch but you can still feel the tenderness from within there are many different ways to butcher your strip loin and here's how I do it you're gonna want to ensure you have a sharp knife if you have a butcher's knife that's probably the choice to go with I do not have one of those so I'm going to be using my chef's knife my first cut is going to be down the center of the strip loin this makes for easier maneuvering when butchering your meat the goal with the dry aging process is not just to enhance the flavor but to make the meat as tender as possible and boy is this meat soft I'm going to be removing the pellicle from the ends of the meat but I will not be trimming the entire strip loin I will do the trimming as I go to cook the knee Duke let your sakes you're liking I'm going to be cutting mine at about an inch and a half wide [Music] and here's your final product I got 10 beautiful steaks out of this 12 pound New York strip loin don't be scared of vacuum-seal these guys and freeze them they will last you up to a year I can't wait that long so I'm choosing this cut right here to cook up today but first before seasoning we're gonna remove the outer layer of this pickle and don't think the pellicle is going to waste on this guy these are gonna make perfect for some other cooking uses [Music] we're gonna keep our seasonings today simple with some salt fresh ground pepper garlic powder we're keeping it simple so we can really taste the meat make sure you season both sides and your cutting meat is ready for the smoker all right guys now that we got this guy on the smoker we're gonna let it smoke for 15 to 20 minutes really let it get in that Hickory flavor that I love and then we're gonna turn it up to 350 until we get an internal temperature of about 129 pull it off and get it give it a quick little sear with the torch I was thinking of doing the pans here but I don't want to waste any time we're gonna sear it off with the torch cut it up and try it man this is gonna be amazing as I was seasoning it and flipping it and putting it on the smoker was so freakin tender it's so soft to the touch it almost feels like a piece of filet so I'm excited any of you guys enough talk let's get to cooking this thing and trying it out we'll see you guys in a minute man guys this thing looks and it smells amazing we're gonna Pat it down for just a quick second and then we're gonna give it a quick sear slice it up and give it the taste test Kelsey thinks she's not gonna try it but she's gonna try piece so let's get searing now [Music] [Music] all right guys it's ready let me just grab a little piece here it went a little bit longer than that and then I wanted it's a little bit more medium than anything but there it is I'm gonna let I'm gonna let Chuckie green here be the first taste all right give it a taste let me know what you think he's never had dry aged beef before out so give it a taste and tell me what you think that was tender really yeah this is just melt in your mouth yeah all right let's give it a shot let's see good oh man it's very tender let's give it a shot oh man yeah that's really tender and I kept the flavorings with just salt pepper and garlic powder cuz I really wanted to be able to taste the meat itself yeah they taste really good it doesn't have a funky flavor or anything like that well anyway guys thank you guys so much for watching I would encourage you guys to dried your own beef at home I wouldn't encourage you to take so long to get the the meat off the grill I did overcook it slightly because I was doing a couple other things and didn't hear the timer so thank you guys so much for watching like share and subscribe if you're not a subscriber I encourage you to subscribe if you like the video drop a thumbs up and we'll catch you guys on another episode some bruising BBQ we'll see you guys later [Music]

Channel: Brews & BBQ

Views: 236,605

Rating: 4.5163774 out of 5

Keywords: dry age beef, dry aging at home, how to dry age at home, UMAi dry, UMAI dry aging, dry aging, how to dry age, 35 day dry age, perfect dry age time, how to age at home, Simple dry aging, guga foods, guga dry age, home dry age, Tender meat, NY strip, ribeye, ribeye dry age, sous vide everything, Smoked steaks, steak dinner, Dry age steak, Dry age NY strip, dry age ribeye

Id: EbWV_uxqpNU

Length: 11min 45sec (705 seconds)

Published: Sun Jan 13 2019