Title: How to Dry Age Steak At Home
Headings: How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
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Content: But you can’t age beef by just throwing it in the fridge and waiting for it to get tender. Oxygen and bacteria can mess it up. Wet aging
Before we dive deep into dry aging, here’s a brief explanation of wet aging, the technique used for most meat sold on the market. At the slaughterhouse, meat is usually packed in plastic “cryovac” bags that have had most of the oxygen removed. Meat rarely stays in the bag for more than 28 days. During that time, enzymes tenderize, but they have minimal impact on the taste of the meat. If you buy cryovacked meat, check the packing date and if you wish, you can store it in the fridge for up to 28 days from the bagging date. Don’t push it beyond that, though, and don’t try to bag meat yourself. If there are bacteria on the meat or in the air; if there is oxygen in the bag;