Title: How to Dry-Age Beef at Home - Barbecuebible.com
Headings: Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
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Content: Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of product. As a result, wet-aged beef is easier to find and cheaper to buy. Misconceptions About Dry Aging
While it’s possible to dry-age beef at home, it is far more difficult and involved than some guides (including several online) would lead you to believe. One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days. While this method dehydrates steaks (which can heighten flavor intensity), it does not properly age them. Beef needs to be aged for at least 14 days for enzymes to properly tenderize fibers, and needs to be aged for at least 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won’t make that happen. Grilled Eggs with Prosciutto and Parmesan
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Instead, dry-aging takes dedicated equipment, time, and large, primal cuts. What You Need to Dry-Age Beef
If you want to dry-age beef at home, you’ll need to start out with a large cut of top-grade, USDA Prime beef.