Tried aging my steaks in paper bags instead of dry-aging bags

I got tired of spending $40 on those special dry-aging bags for my home fridge. Last month I wrapped a prime rib in plain brown paper bags for 10 days just to see what would happen. The outside got a little funky but the inside had that same concentrated beef flavor I was chasing. Has anyone else messed around with cheaper aging methods that actually worked?

4 comments

4 Comments

josephmartin22d ago

Whoa hold up - you wrapped a chuck roast in parchment AND a paper bag for a whole week? That sounds like playing with fire honestly. I mean the funk on the outside of my prime rib was bad enough after 10 days, yours must have been pretty rank. But hey if it worked without making you sick then that's wild. I might try that myself with a cheaper cut next time just to see if I can recreate it. Still can't believe you went that route on a chuck roast though, those things are already tough enough.

logan_ellis22d ago

Respectfully gotta disagree... that funk is exactly why I wouldn't risk it.

claire_gibson22d ago

Hate to hear that, but I'm glad someone else tried it. I've done the same thing with a chuck roast wrapped in parchment and then a paper bag for about a week, and it worked better than I expected. Sometimes the simple stuff is just as good if you're careful about the funk.

anthony12922d ago

I did that with a pork shoulder once... buried it in a cooler full of ice and salt, then forgot about it for like eight days. By the time I remembered the ice had melted but the funk was actually pretty mild. Sometimes you get lucky.