Skip to main content

Reply to "Dry aging?"

David - First, if you only have access to only one refrigerator that is frequently opened and closed, don't even think about dry aging. You'll have no control over the temp and humidity ranges that are recommended.

That said, I've dry aged beef several times with success, using pretty much the same method in the Weber link posted by Smokin'. It's been done in a 2nd refrigerator that I have in my basement that is used only for the storage of excess beverages. No food is stored in the refrigerator and I make sure that it's very clean. I normally follow this process for no more than 3-5 days.

The temp is confirmed at around 34F-35F and I put the meat on a cake rack over a sheet pan with a towel on top. I open the door only once a day for 20-30 seconds to change the towel and drain off the sheet pan if needed.

Also, keep in mind that dry aging will result in a slightly different taste. Personally, I prefer it. Others may not.
×
×
×
×