Reply to "Dry aging?"

quote:

Originally posted by SmokinOkie:
[qb] Thanks for posting more specifics.

I pointed to that link, not the other 53 I have on aging, as he has a PHD in Animal Science and many of the forum readers what to know the "whys" of what happens. [/qb]

That's fine, but your link describes a method that is completely unsafe for home cooks. It seemed to me that needed pointing out.

quote:

Originally posted by SmokinOkie:
[qb]I'll let the scientists argue the percentages. [/qb]

Fortunately none argue the point because it's simple. You want the meat to become drier, not wetter. That's easily tested by observation, and using a hygrometer will verify everything and make for 100% reproducability.

quote:

Originally posted by SmokinOkie:
[qb]I doubt if any home users are measuring humidity. [/qb]

I've never actually met one that isn't. It's easy to do, just as easy as measuring temperature with a Polder.

Here's one popular hygrometer. It's reliable, and it's very convenient because it's wireless. You're up and running in two minutes.

http://www.radioshack.com/product/index.jsp?productId=2...er&parentPage=search

quote:

Originally posted by SmokinOkie:
[qb]
In the end, I don't recommend people at home dry age. Just to many issues. [/qb]

Fair enough, but I find myself on the same side as Alton Brown here. I think that's throwing the baby out with the bathwater.