OK, another Prime Rib question. I have been doing a little research on dry aging. Is it necessary? How is the best way? I have been reading AB on food TV. any other experience or words of wisdom?
Smoke N Italy
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Here's a link to a good reference:quote:The average family refrigerator just doesnï¿½t have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef.
Worse still is this recipe for a trip to the hospital thatï¿½s been floating around the Internet. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel and place on the coldest shelf of your refrigerator. Every day for 2 weeks take the steaks out and change the towel. At this point you are promised a fantastic steak, provided you live though the digestive process after eating it.
While this link has some good background information, it's not good for someone looking for specific instructions for aging beef at home.quote:Originally posted by SmokinOkie:
Here's a link to a good reference:
Aging of Beef
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] 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]
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'll let the scientists argue the percentages. [/qb]
I've never actually met one that isn't. It's easy to do, just as easy as measuring temperature with a Polder.quote:Originally posted by SmokinOkie:
[qb]I doubt if any home users are measuring humidity. [/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.quote:Originally posted by SmokinOkie:
In the end, I don't recommend people at home dry age. Just to many issues. [/qb]
That's the target range.quote:Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F.
Smokin' - Per my post upthread, I pretty much follow the Alton Brown method. As mentioned, I have a 2nd fridge that I can dedicate to the process. If I did not, I wouldn't be messing with it under any circumstances.quote:Originally posted by SmokinOkie:
Best of luck. Anyone who does it, let us know what you did and what you thought of the results.