DRY AGED Filet vs. STORE BOUGHT Filet... Which is BEST? | Out the Smoke BBQ Experiment
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- Опубликовано: 2 окт 2024
- In today's episode of Out the Smoke, Mark and Malcom put a 45-day aged beef tenderloin up against a store bought beef tenderloin to see if the drying aging process is really WORTH the outcome of the flavor of the dry aged beef tenderloin.
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Does it have any smell to it, can yo do it in your regular kitchen fridge?
No smell. When you open it, it only has a light cheese smell. Actually a pretty appetizing smell to me.
@@SwineLifeBBQ thanks!
I like the direction of this channel! Subscribing!
Thanks, Richard! Welcome to the Out the Smoke hangout!
Love the honesty
You guys should try dry aging an entire rib roast and then cutting it into individual steaks!
About how much gets thrown away? Seems like a waste to take a good piece of meat and have to shave off everything that turns black.
You do lose a lot. Most of it would have been silver skin anyway but I agree that you do have to trim a little more aggressive this way. I would definitely recommend doing larger primal cuts for this. We learn every time we try something new thats for sure.
What some people will do is add some of the pellicule to their grind mix for a hit of dry age flavor in their burgers and meatloaf and the like.
Very interesting !!! Good job guys !!! 💪
Thank you so much 😀
Would love to see a future dry age vs. store bought comparison with ribeye or strip next. If you weigh the meat before and after dry aging you typically lose around 30% of the weight, so I think the extra fat content of something like a ribeye would be beneficial.
good vid!!!