How Dry Aging Vacuum Bags mature your beef to perfection at home
Hans in Luck’s ‘How to use Dry Aging Vacuum Bags Guide answers all your questions, so dry-age newbies know what is essential. Because in addition to a high-quality primary product, it is also important to prepare it perfectly. And it’s not as hard as you might think. We’ll also tell you how meat matures in the maturing bag and give tips on making dry-aged beef yourself at home.
What is Dry-Aging?
Dry aging is probably the best-known meat aging method. The meat is left hanging unpackaged or stored in very thin and permeable bags during aging. The LAVA dry aging vacuum bags are very different compared to classically structured vacuum bags. Enzymes break down the tough meat proteins due to the long maturation period for dry-aged steaks – around 3 to 5 weeks. The advantage: the meat becomes buttery tender. Due to the water loss of up to 30 per cent, the taste is more intense, and the beef develops a delicious aroma. The procedure makes it more tender and improves the flavour significantly. You cannot compare consistency and taste with conventionally matured meat.
Dry Aging – Which meat is suitable?
Not every cut of meat can be dry aged. Dry aging works best with large, fatty pieces. Therefore, you can mature a rib eye better than a fillet. The thick layer of fat protects the meat from drying out as it matures. At the end of the maturation, you remove the dried outer skin layer with a sharp butcher knife; here, you have another loss of about 10 per cent of the original weight. That’s why it’s not worth letting a single steak mature because not much is left after it has matured and cleaned. Taking a sufficiently large, suitable piece of beef will reward you with the typically nutty taste associated with dry aging.
Benefits of dry aging at home
Dry-age steak lovers have perfected the at-home aging method using dry-aging vacuum seal bags. On the one hand, it’s fun; on the other hand, it saves money. Anyone who deals with dry-aged beef knows that the high-quality meat costs up to three times as much as conventionally aged meat. And depending on the type of meat and the aging technique, that can quickly become very expensive. The reasons for this are the higher workload, and of course, dry aging also costs the butcher storage space. Understandably, dry-aged beef is costly. Although DIY dry aging is time-consuming and requires some equipment such as a vacuum sealer, a fridge and dry aging vacuum bags, it is still worth it! You’ll have the perfect dry-aged beef with the right meat and patience in a few weeks.
What do you have to pay attention to when making dry-aged beef yourself?
To make delicious dry-aged beef at home, you should pay attention to a few things. Then nothing stands in the way of enjoying meat! Not every breed tastes the same, so ask about breed, feeding and slaughter age when buying. Beef from cattle breeds such as Angus or Wagyu is particularly suitable. We also recommend meat from heifers. These are young female cattle that have not calved yet.
In contrast to young bulls, heifers grow more slowly. Their meat is tender, juicy and aromatic. And remember: When it comes to dry-aged steaks at home, it’s not about making a mess; it’s about packing! So take a fresh, unripened piece of meat that weighs at least 1 kilo; more is better.
The dry aging vacuum bags protect your meat from cross-contamination inside the fridge. When dry aging at home, always pay attention to hygiene when preparing the meat. Clean all tools that the meat comes in contact with.
This also applies to your hands, of course. If you don’t like disposable gloves, wash and disinfect your hands thoroughly. Raw meat is very susceptible to bacteria; after all, you don’t want that expensive rib eye to go bad, and you don’t want to give up your dry-aged steak. Work surfaces and dishes should be rinsed with hot water and cleaned after contact with the raw meat.
It will take a while before you can fire up the grill. After all, the meat pieces need time to mature. But how long does dry aged need to mature? The maturation period is about three to four weeks. When a layer forms on the meat that turns dark, the dry-aged beef is in full swing. Meat does not like temperature fluctuations during maturing. Be patient! Goof dry-aged beef needs around 21 to 35 days.
Dry Aging Vacuum Bags – Drying in the bag is also perfect for dry aging beginners
Maturing dry aging vacuum bags are ideal for dry aging at home. Although the dry aging in the bag offers much less space than an aging cabinet, the bags (e.g. Lava Dry Aging Bags) are also much cheaper and serve their purpose. For your Dry Aged Beef to succeed, you should only put high-quality meat in the maturing bag. Make sure the bag is the right size because you shouldn’t squeeze the dry-aged beef into it.
Quick Links Back to: