Title: Complete guide to dry aging beef at home - Smoked BBQ Source
Headings: Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
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Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
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Guide to Steak Thickness: Stop Buying Skinny Steak!

Content: That way when you’re trimming your end product, you’re only going to trim the fat off the top. Place your meat either on the aforementioned wire rack on top of the baking sheet inside the refrigerator, or if you have wire shelves inside the refrigerator, just place the meat directly on them and the baking sheet underneath. Place your small fan underneath your beef on the wire rack and turn it on. This is to allow air to circulate around your beef. Now you’ll have to wait at least 2 – 4 weeks to allow the enzymes inside the cut of beef and make it more tender. If you wait for 4 – 6 weeks you will begin to see changes to the taste and the beef take on a deeper, beefier flavor. Anything over 6 weeks and you’re going to begin to develop some funky flavors and smell from your beef. Lastly, once you have aged your beef for your desired amount of time, you’ll remove it from the refrigerator. The exterior will be covered in a deep red/brown rind and possibly a little mold. Using a sharp knife, trim off the fat cap and any hard exterior, and then carve your roast into thick steaks.