Here's what I currently have working: 14lb choice strip. I'm going to check it after a week and see what we've got. No fancy bags, and just some coarse salt on the bottom of the pan... why not? This is after 5 days and you can see how dark it's already getting. Open aging is much much quicker than the bag.
Here's the 30-day. It was funky, but not in a bad way (I can't find the cooked pics). Just a very powerful aroma and flavor. Also, I started with a 5lb hunk and ended up with a 18oz (1.1 lbs) steak. Unbeknownst to me there was a slice (puncture) in one side of the meat that went in about 4 inches. One whole side had "rot" from the inside and I had to discard it. Still a fun experiment.
Week 2ish
Week 3ish
I've never used bags and usually put it on a rack in the garage fridge (doesn't see regular opening/closing). As you can see I've used salt blocks but I can't say they make a difference (nothing scientific to back up my thought). I have found the meat dries out pretty quickly and about 14 days is the most I want to go.
The most I've done is about 30 days (might have been 35, I don't remember) and that meat was delicious in a bleu cheese way. Too rich and funky to eat a whole steak.
Pics
14-Day strip.
Ready for slicing
Sliced
Money shot - This steak was just awesome. Deep rich beefy flavor and very tender.
I have been cooking to 125 in the sous vide and then searing for 2 min a side (thicker steak) and tend to get the sear I want without overcooking the steak.
Lately, I've been going straight to the grill for 2 min rotate, 2 min flip, 2 min rotate, 1.5 min and then rest.
Current bid is $250 on one of these right now: https://live.skinnerinc.com/lots/view/4-1EPTZR/william-heavenhill-small-batch-13-years-old-2006-1-750ml-bottle
We’ve got two vent-a-hoods for a 48” range that vent pretty much straight out. They do a great job of sucking out the smoke. If I’m cooking bacon I don’t smell it in the house but I can smell it if I’m standing in my neighbors driveway.
I have a Captain Chrono that I don't wear daily because its on a croc strap and they do not like the Houston humidity. However, I have had it serviced once in 6 years and it keeps good time. Mine has a display back and the hi-beat is pretty cool.
Doesn't hold it's value as well as other brands, but it certainly has a floor that's not unreasonable.
Bought a couple of whole strips from the HEB. Cut one up for steaks and I’m going to dry age the larger one for a few weeks. I’m going to be in good shape for the holidays.
It's probably better to come in now since you don't have the frame of reference to be enraged at the current prices of things. God I miss the days of scouting the suburban Specs because no one knew you were supposed to buy the tall thin bottles (BATC). I found multiple William Larure and George T Staggs on the shelves back then.
I bought a Pappy 15yr for a friends birthday from the case at the front of Smith street Specs. It was $99 at the time and I didn't feel like splurging on the 20yr because it was $125.
Ended up at Beverley. Thanks for the recommendations. We had to move inside due to a tornado warning, but other than that food, drinks, and service were excellent.
Sous vide strip with some ass per gas. Also just bought a couple of sides of strip (one choice (14lb) one prime (12lb)) that I’m going to dry age for a bit and cut into steaks.