Freezing Prime Beef Filets--Using Dry Ice ?
Posted 15 December 2013 - 02:22 PM
Posted 15 December 2013 - 06:15 PM
You can't dry age a tenderloin effectively. You need whole primals to be able to dry without excessive loss.
You would prefer.. The tenderloin still attached with the strip primal (rib)? Bone intacted?
Hanged in a locker..for 28 days..
Here is what I did... I removed the chine, trimmed it rolled it into a wonderfull pinwheel..filet,...I took the tail split it made one filet, I dissected the head, out...and made a nice filet roast.. With the reast of the loin.. I leave some fat..place the loin primal elevated on a cookie rack.. I'll get what I get..if I keep a close eye..on it..I will get some dissection and a wee bit of funk
Cheers..I'm not really worried on trim.. I'll add it to ground burger if needed
Only thing I have discarded so far is fat and silver skin..maybe 0.5 lb on 15. #
Edited by Paul Bacino, 15 December 2013 - 06:17 PM.
Posted 15 December 2013 - 09:38 PM
FWIW, Paul, I agree and disagree with Shalmanese about dry aging in a home fridge. That is, I've done it successfully, but you have to be careful not to dry out the meat too much. In which regard, a week would be too long IMHO. For steaks, I've gotten best results with two days, where roasts can take three or four (depending on thickness). I flip every 12 hours, as the upper surface dries faster than the lower one (even with a rack, which I assume you intend to use). Then I wrap with plastic film and chill another 24 hours to equalize the evaporation. Works for me. If you have your own tried-and-true protocol, feel free to ignore all that. Looking forward to your report on the dry ice freezing experiment.
Posted 16 December 2013 - 05:18 AM
Posted 16 December 2013 - 05:36 AM
Thanks for the heads up.
Posted 20 December 2013 - 12:28 PM
So finally, I get started.
After 28days wet, I finished these steaks w/ 2 Day open dry and wrapped in plastic wrap 3 days dry.
I now have 5# of Dry Ice Pelleting to play with.. keep you posted
Posted 20 December 2013 - 12:55 PM
they look Sooooooooooo delicious !
good for you, Mr. Beef !
and thanks for taking the time to share
Edited by rotuts, 20 December 2013 - 12:57 PM.
Posted 20 December 2013 - 01:05 PM
First , let me say, fresh is always better. But I ate some last week and I have some for this week. So I have a surplus.
This is how I began my cooling. I placed the steaks in a freezer bag, covered them with dry ice for about 15 mins. By that time they are rock hard already. I then went to my chamber vacuum and completely vacuum sealed them. Then back into the dry ice. as here!!
I think I need to be careful of freezer burn, So I'm shooting for about 1-2 hrs , then done
Posted 20 December 2013 - 01:25 PM
how are you going to get freezer burn if they are bagged?
just asking ....
Posted 20 December 2013 - 02:34 PM
Word to wise.. dont freaking grab the DI bags, holding the meat with bare hands!!
RT--I dont know @ a minus 107 F. In about 2 seconds " how are you going to get freezer burn " my finger tips RRRRRRrrrrr
Edited by Paul Bacino, 20 December 2013 - 02:35 PM.
Posted 20 December 2013 - 11:22 PM
Paul, thanks for the update. A few questions. First, when you say the steaks were rock hard after 15 minutes, I assume that doesn't mean frozen all the way through. (Otherwise, why bother with the second round of freezing.) Is that correct? Second, I assume you'd mention if you had a problem with the bags cracking. Is it fair to infer you didn't? Third, I'm somewhat puzzled as to why you put the vacuuming step in the middle. Seems to me that would have been best done at the beginning. What was the reason for doing it in the middle?
Posted 21 December 2013 - 09:34 AM
Posted 21 December 2013 - 01:56 PM
I placed the steaks in a zip lock bag..first for two reasons...to preserve shape..my chamber is set high.. so I get a fair amount of compression... so I set the meat..then they go to the chamber... now little compression... I only do this with filets. second..I did ask the DI people if DI has impurities.. they said no...but RT..thought he tasted food differently...if in direct contact...hense the bag for a little protection. I don't think it slowed the freeze much
After the second bagging...the steaks went back in for about 3 hrs. I notice no bag damage...and it didn't seem brittle...but I didn't manipulate.. it much
I hope to get some pics up today or tomorrow. Of how it look.
Freezer burn..I noticed nothing. And I think your correct...my bagging helps reduce oxygen exposure.
Curious if freezing steaks in a block of ice..like I do my fish...would be detrimental...fish in ice never get freezer burn
Posted 22 December 2013 - 04:07 AM
vacuum bags if thick enough ( 3.5 MIL or > ) never get freezer burn, at least so far ....
Posted 22 December 2013 - 01:43 PM
Here is the finished freezing result look:
WE are having a party next Saturday.. I plan to do a blind tasting then
Fresh-- Dry Ice Frozen --Freezer Froze
Posted 22 December 2013 - 02:18 PM
very very interesting Mr Beef !
the one on the L was from the same cut and treated same before the freeze?
all these are now frozen?
so the next step would be the thaw ....
if the one on the L has not been frozen, but kept very very cold .........
Edited by rotuts, 22 December 2013 - 02:19 PM.