HOW TO DRY AGE BEEF | FOOD BUSKER | John Quilter

[@darrenjoyce7615]

I thought you were going to cry! I can see how much this means to you and it's a pleasure to be on this journey with you.

[@moldovansebastian6533]

John, i love the fact that you think big and challenge the big guys, the old ways of thinking, being innovative and experimental and having really good results. Keep up the good work and take care brother

[@kwisatz-haderach8]

The dedication this man shows is outrageous. Well done mate!

[@peterdoe2617]

You do have my full support, John! I can't wait to share this with friends of mine down in Duisburg. But also to see for myself, what results you get out of this. Thumbs up!!

[@sportster883able]

Awesome venture. I'm from Northern Ireland and the produce there is amazing. Bacon; beef; lamb - all out of this world. I have lived in Qatar now for almost 10 years and there is nothing like getting back and tasting real proper meat. This series of dry ageing is special. Like the bacon series - wonderful

[@sportster883able]

@@foodbusker Never miss an episode chum. Really enjoyed the lesson on cooking steak!! Its amazing how so many people f**k that up!!! I don't even let my wife cook my steak - I do my own.

[@thegameplaybooster3857]

Found you from a gmm channel shout-out Rhett and Link gave you. I'm so glad they did. I love your videos!

[@rhinoneil9448]

I live in the US and I dry age beef in a small fridge, with rock salt, UV light and USB fans. I have gone to 60 days so far with always great results, better than expensive steak houses. Not really very difficult. M any of my friends also do the same. I also make dry aged burgers from some of the trim. Very much enjoy the videos. Keep up the good work.

[@jackdavies4478]

Quality content. I'd love to see you be able to do as many videos as possible; a truly unique approach to KZbin cooking/food content. Genuinely brilliant, bravo!

[@TheAppleLoadout]

Brilliant series. Have totally enjoyed the journey and the education... Looking forward to the next episode. Inspirational...

[@zacharychoong]

Hi chef ! Process looks proper solid. Just thought this might help, you might want to add a few pieces of quality charcoal in a clean container in the fridge to help with the humidity and keep the moisture off the salt blocks? Good luck and I’m looking forward to the end result!

[@phils1406]

Loving the new video format! Increase the peace!

[@AndrewSmith-bb8sh]

You are killing it with the vids! Always keeps me entertained. Yes get me on the list for beef beef beef oh and yeah more beef!!!!!!

[@schmatever]

Very cool. I have a new found respect for you now, this is easily the most interesting series so far. It beats the ramen one and that would take some beating. Out the park mate.

[@SolarusFFXI]

Good luck JQ, hope it's ageing well. Can't wait to see the finished product and sample a Food Busker Steak! Definitely interested in buying some, might have to pop down to Shepherd's Bush and sample one!

[@Biffo316]

I've loved this series. Can't wait to see how the beef turns out

[@dwaynewladyka577]

I love this series very much. Cheers, Chef John.

[@arniewilson7997]

Love the new meat series. You’re giving a great insight to all the processes which allows the average person who isn’t involved in the restaurant game to see how much time and effort goes into producing the best beef possible and why top steak restaurants like Hawksmoor charge the prices they do compared to other restaurants who may use supermarket cuts. Look forward to the next episode

[@cladiges]

Fantastic video, Mate. Been dry ageing at home for about 3 years. Each age I do, I learn something new. Can't wait to see the new video

[@mynameisforrest]

Hahaha, "You are gonna need a bigger.. Fridge". Love your quality content mate. Been spreading the word about your channel to my friends. Cheers from Sweden

[@Master-Mo]

Hopefully the outcome will be as excellent as these videos. Love it!

[@Thebeerjournal]

Fantastic video as always! Love it, not only is it a pleasure to be on this journey with you but your videos inspire my own videos on my channel, the ideas banging in my head when ever I watch any of your stuff, keep up the awesome work chef, increase the peace 👊🏻🍻

[@lenswork4]

Master craftsman practicing his trade. Rock on Food Busker! I get to England, I’m there!

[@Chosenorc]

I have been watching for a while and was not sure about your videos, but with the ramen series and this one... I am a busker now...

[@lets_make_it]

Can not wait to see how this turns out. Thanks John.

[@samlittlechild5081]

woah man, great video! love the commitment looking forward to how it turns out

[@Davegibson94]

Man that is going to be fantastic. Keep up the great work!

[@colewildenhus7207]

Yes I’m interested, can you ship to California USA?

[@colewildenhus7207]

@@foodbusker No problem. Love the channel. Keep up the great work Lad

[@kevowski]

Love this channel, you smash it Bruv!

[@jimkenny4154]

A little tip for you when you pick up a rump &loin of beef to get it in your fridge take of the rump it may help you with space. Great work that you are doing. Jim the butcher.

[@Srieire]

Fair play to you. Great to see a chef with real connection to his food. If you want to try some great beef, without a massive price tag, come to Co Mayo, Republic of Ireland. Grass fed is the norm, and there are still small butchers that still slaughter their own cattle. You can't get more connected than that. Beef is a health food - and it tastes great.

[@arthurkleijn]

Loving the beef-series man! I’m definitely interested in this product, should you be able to ship to the Netherlands. Looking forward to your next content!

[@alves4623]

Best channel on KZbin right now

[@alves4623]

keep it up fella

[@JamesJones-yh3rw]

yea man,will try a bit of beef baby!!!

[@PAPAPIG15]

Love your channel! Do you have a link for that refrigerator? I'm am also looking to dry age some beef! Thanks

[@vegascad]

Can't wait to see the result. I wonder if you need more salt? Love your show and never miss a one. If you ever come over to Las Vegas look me up.

[@CyberDocUSA]

Nice piece of refrigeration equipment you invested in. Yeah, you should definitely sell some dry-aged beef cuts, brother! I didn't realize how much time, effort, and cost went into such a process. Impressive. 😎👍

[@eugeneaspeling7872]

What did you do with that rib section that you had to cut off at the end to make it fit John? Sunday Roast? couple of cote' de bouef?

[@Tommyontour_]

i like your commitment to the beef game

[@lsmft9576]

Great series. Really very interesting. Excellent effort!!!

[@dganet]

Wow, that's been some outlay so far for a YT vid but bloody glad you've done it!!! Prime Time on Eater channel dry aged a bit of meat recently in a wee fridge but NO WAY was their video as informative as this series. Good job Mr Q 😁

[@ocauto22]

I just threw it on a rack over a bed of rock sea salt on the bottom of the regular refrigerator for when ever I like and it came out perfectly every time. I've done it at least ten times already

[@Hunnie_B]

Wow, this is one awesome fridge, and I like how you rigged up the slabs of salt..........looking forward to seeing the outcome.......merci Chef :)

[@rheostar]

Until now, I never realised just how much work goes into dry ageing beef. It makes me appreciate the steaks in Hawksmoor even more. I’d be up for buying some of your steaks.

[@nercoG]

I'm getting a fridge at work, for dry aging meat. I'm a cook, but I've never done it myself. I'm super excited :D

[@TKM11370]

Good lad! looking forward to seeing how you got on! you're miles ahead of me already!

[@Jonsurfsup]

Excited too see the end results .. Good on you Mr Busker .. Great content !!!!

[@ThisIsMyFullName]

This is a great series, I love that you went all out on this one! I totally agree with your assessment on meat. Eat less of it, and buy higher quality, preferably organic. That's the way of the future.

[@sasi7822]

Good job.. Is there an is issue if the moisture goes down too much?.. this is the issue I had when trying to dry age a 5KG prime rib boneless piece.. after 3 weeks the humidity went down to 20percent. I even had to keep some water at the bottom, but still the humidity wouldn’t go up.. so had to keep opening and shutting the fridge a lot to increase the humidity..Because your cut is larger, assume it will take longer to dry up..

[@rosen583]

Could you link the fridge? I would love to see the equipment you use. I have been looking a lot into doing it myself, but it's always come down to the fridge.

[@adamcooper7677]

I've ordered some cuts from you and a few other bits. Really looking forward to trying them 😀

[@PREPFORIT]

I LOVE that salt block idea !

[@brewmasuisui2216]

Just like the Ramen series I can’t wait for the finish product.

[@carljones7992]

Since finding your channel 2 days ago i am slowly binging my way through all your videos like a crack head who cant put the pipe down. Your videos are edited too perfection you put passion into the edits as much as your passion for food. You clearly have contacts too was mind blown when Jenson Button made an appearance in your club sandwich video and your video calls to Genaro Contaldo. Legend

[@droogii1142]

That beef looks like a dream come true.

[@WreckItGaming]

Watching from Australia. Love the vids mate!!!

[@ionut930]

i just cant wait

[@PuppetPaul]

Its always nice to see good prepared beef. The key to a good tasty, juicy steak. keep it up.

[@Gray_WB]

I am so excited for the outcome brother, lets go! :D

[@antonyparker6112]

Sign me up chef! I’m in for some of that beauty!! Keep up the odyssey- really great to see and learn from all the things you’re doing!

[@mi1ne]

Have you tried the dry age bags? Ive tried a few for 28 days and seems to work a treat. I seen them on sous vide everything youtube channel. Wasnt much places to buy them in the UK thought.

[@ScenicWisdom]

Only reason for using those bags is if you don't have dedicated fridge and need to put the meet in your home unit. Otherwise you're just adding extra cost to the process.

[@TristanBehrens]

Tom Wallace yes, but the whole point is for people that just want to dry age meat at home without much hassle or having to buy a new fridge and find a way to control the humidity

[@twilson876]

umaidry.com/ these!

[@rokero171]

I imported some of those bags, ended up being really expensive, but it worth it, now I have a couple "picanhas" dry aging in my fridge and i'm gonna be eating them in 2 weeks, I can't wait for that...

[@davidbowman916]

Can confirm they work well. Used the Umai bags for a 30 day dry age of a 2 rib AAA roast. Got 3 amazing steaks out of it! Frankly, it spoiled me for steak at home. Fresh steak from the butcher just doesn't cut it anymore. Have to have dry aged.

[@donvanderdrift4947]

Love this series! Would definitely be interested in buying a piece when it's done. Happy to pop over, too, if shipping turns out to be a pain.

[@IRONEATINGEARTHMOVER]

@foodbusker do you have a playlist with this beef series I looked and didn't see anything right away. Interested to watch the whole series and see how your beef turns out.

[@irian42]

Already excited to see the result. Hopefully you can keep it dry enough!

[@tobyscoffield7536]

Hey John, love your videos! Would definitely want a steak out of the roasting!!!! Have you ever thought about putting on cooking/chef masterclass workshops?

[@tobyscoffield7536]

@@foodbusker to be honest everything and anything. Chef tips, kitchen hacks, how to become a chef are just a few off the top of my head - everything your videos show but in person would be cool. How to butcher different joints, how to plate/present food properly, how to do your cool knife spin without stabbing yourself 😂. Like the format of a wine tasting course but across different food groups / skills & techniques etc. Hope that helps!

[@benfennell4251]

This series has been awesome - There's another channel that you are probably aware of, Alex French Guy Cooking, who also home brewed his own Dry Age fridge (though not as all out as you). Two things he did that I think you could benefit from is a digital humidity sensor with a readout (could stick it to the glass door so you can see it), and used silica gel packets to drop the humidity. The only problem he ran into was they absorbed all the moisture they could, and needed to be changed out for fresh ones. Make sure this doesn't happen to your salt! And maybe think about the silica gel if you need to drop humidity (especially at the start when there is still alot of water in the meat)

[@nakedmikeywalton4501]

Hell of a journey this has been so far. I'll keep my eye out for when you sell those steaks.

[@deemond5289]

Always great beats on your vids. The food is alright too :)

[@nickritchie2154]

"You're gonna need a bigger//fridge" absolutely killed me.

[@maritimedragon]

I did it in the meat drawer of a normal fridge, but only a 2 inch ribeye Prime. A layer of rock salt on the bottom, a resting rack and a small portable battery operated fan (changed rechargeable batteries @ 24 hrs). 30 days aged. Trimmed the outer layer & left with about 1 1/2 ". Dry aged cooks very quickly. It was delicious and it didn't kill me. Used a small reefer thermometer to monitor the temp. So the guy that says you can't do it at home - well, I proved him wrong. Easy enough to see visually if the process has gone awry, but achieving the desired results at home is very doable.

[@omar09091978]

Yeah. Definetely would like to buy at least one small cut of it. Regards. Thanks for the knowledge!

[@kc23van52]

hey food busker, from one brummie to another soon to startup a small quail farm in the UK, and although many restaurants (high-end) use quail is really something the public dont use, im hoping the break the trend and would love to see you do something with quail and or eggs.

[@BlakeRampy]

Yes, yes, yes! Definitely interested in buying one of those steaks!

[@Dondon-wp1ys]

Sir is it possible to marinate beef with salt and pepper powder, I just try to keep it in the freezer and planning to take it out after maybe 2 weeks at least.

[@wulfenii64]

Will you have to drain water out from time to time? Great video. Looking forward to the finished product!

[@nickritchie2154]

Yeah, drainage was a major struggle in Alex French Guy's dry aging series.

[@jaytlamunch4459]

I can't imagine how much effort you have put into this and Thank you, for another great vid

[@jaytlamunch4459]

@@foodbusker You are very welcome

[@kevopavo]

Can you ship to the US, I don't know what the import is like on Beef. Would love to get some though.

[@Gerrygambone]

Starting with a lovely piece beef. This is going to be awesome.

[@biggdaddy202003]

Another great video for the channel. Also John did I call that one or what? i am sure people will love to buy meat with a story like this one. Solid business plan Keep on Busking.

[@blueenglishstaffybreeder6956]

I did the Umai dry age bag for 45 days in a regular fridge with a 6 kg bone in rib eye, it did everything it was supposed to, beautiful dark mahogany look on the outside, it shed a third of its weight, cooked it up after cutting away the funky bits, to me no difference in taste at all, to me I’ve seen those big commercial dry aged butcheries like in new YORK where their meat is covered in a white mould and they say it tastes like a nutty Stilton cheese, don’t know why but it didn’t happen for me, I look forward to seeing how yours turns out, cheers mate

[@gameplaylist01]

Top work Chef!

[@yorkshamunki]

Bloody great series chef..... Im up for some of that steak action.... ITP & STL

[@ecsolha]

That is a nice slab of beef. I assume you only ship beef in England Scotland and Wales ?

[@Zarsti]

ur crazy man, good on ya, keep it up! :D greetings from germany

[@Babbitty81]

Definitely up for a Food Busker 🥩

[@TankUSA]

Next time I’m in London 🇬🇧, I am heading to Shepherds Bush market and getting my teeth into some beef! Keep it going mate. Much love from the US 🇺🇸

[@kosmn2083]

Wow !!great job and brilliant technique!!I wanna try that!🤗😀😀

[@markus.schiefer]

Don't you need some container co catch the water? Great work and keep us updated!

[@erdmax_]

Food Busker returns with a vengeance!

[@carbonquiznoz1]

Love your stuff bud!

[@1320crusier]

I've used UMAI bags in a regular fridge with smaller sub primal cuts. Have worked out really well.

[@1320crusier]

@@foodbusker I think you will like what you can do with them.

[@fretless05]

Is the humidity in the refrigerator driven by the beef or the wet weather there? I live in an area of the United States with low relative humidity (under 20%) and wonder if this is even possible as it'd add a layer of complexity to have to add humidity to the system.

[@Chaarlotte64]

I can't wait to see the result omg

[@choberry]

Yes, please don't fudge it up! If the price is right, i wanna try it!

[@craigfuhr]

You don’t do anything 1/2-assed. That’s for sure! Great episode. I once did a Costco Rib Roast (bone in) for 45 days in my basement frig. Placed it on a rack, over the Pink Sea Salt. Best damn piece of meat I’ve ever made.

[@PiiZZZaaaaMaN]

Hey dude, I love your meat journey and would consider buying a few cuts depending on the costs of them.

[@PiiZZZaaaaMaN]

I'm banding together with some friends to have a steak night and spread the cost between us. :)

[@soles_by_b3218]

Have you ever heard of or tried the Umai bags? It supposed to make dry aging much easier.

[@Digital.Done.Right.]

Zip ties! So fantastic John

[@davidduffy9806]

I love your gentle Irish brogue, do you live in Cork?

[@philipsawyers719]

Great beef journey of knowledge and hopfull a supper tasty bit of beef.,4x rib eye please.?😋

[@z_yt_96]

Definitely want to see how this turns out - you could a day to day timelapse of it over the month of aging