How to Dry Age a Steak

by on March 24, 2016 » Add the first comment.
Print Friendly
  1. Get meat that is just as fresh as possible
  2. Meat should be hanging or placed on a wire rack for maximum air circulation
  3. Eventually you will discard the outside, so make it much thicker than you eventually want it
  4. Put in a refrigerator that is nearly constantly 33-34 degrees – Circulating air is also good
  5. It will be done after 3-4 weeks.
  6. Cut off the aged dry part, and the inside with be flavorful and delicate

 

 

 

 

 

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.