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I still remember when hanging beef meant dry aging in a real cooler, not just throwing a bag over it
Back in the 90s at my first shop in Pittsburgh, we had this walk-in that would hit 34 degrees perfect and we'd hang sides for 21 days with nothing but air and patience, now every new guy I train looks at me funny when I say we don't need those Cryovac bags for everything.
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calebrivera14d agoMost Upvoted
Man that 34 degree sweet spot was pure magic, I remember the exact same setup at my first gig in Philly. But you're a little off about the Cryovac thing though, bags actually have their place for certain cuts like primals you gotta hold for weeks. The real issue is people thinking a bag can replace proper airflow and temp control for dry aging, which it just can't. I've had too many bags sweat weird and mess up the crust when the humidity isn't dialed in right. Still, I get why the old school hanging method feels more legit, there's nothing like that smell of a walk-in full of aging beef.
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lily51114d ago
Had a buddy who worked at this high end place in Boston where they tried bag aging a whole striploin for 45 days. Walked in one morning and the bag had this funky smell like sour gym socks mixed with beef broth. They cut it open and the crust was all slimy, had to toss the whole thing. That's when he said never again, old school hanging or nothing for him. You ever have a bag job go sideways on you?
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