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: 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; or if there is a leak in the bag (and there most definitely can be any or all of these), things can go south in a hurry. But just leaving the cryovacked meat in the fridge until day 28 gives enzymes more time to do their work. Brisket cooks swear that wet aging up to 28 days makes a difference in the tenderness of this tough cut. If you try it, one word of caution: when you open a cryovac bag, the meat often smells odd.