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
Learn more: What Is Dry-Aged Beef?
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Content: Next, put a wire rack on top of a tray. The tray is to collect any drippings. Make sure the bottom of the rack is elevated so that airflow is possible on all sides of the beef. Set your cut of beef on top of the wire rack. Then, slide the tray, rack, and beef into the fridge and wait. Wait 2-4 weeks if you’re only looking for added tenderness, 4-6 weeks for that famous dry-aged taste, and 6-8 (or more) weeks if you’re looking to develop some seriously funky aromas and flavors. While it is okay to check on your beef occasionally, remember that every time you open your fridge’s door you throw off moisture levels and invite unwanted odors in. After you have aged your cut for your preferred length of time, remove it from the fridge. At this point, the exterior will be dry, deep-red or purple/brown, and may have developed mold. Trim away any of this meat, as well as any exterior fat.