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
Click to jump straight to each topic
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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Content: Dry Aging
We briefly touched on it earlier, but dry aging is when you expose a large cut of beef to open air inside a refrigerator for a long period of time. While it is there enzymes will break down the tough muscle fibers inside the meat making it tenderer. At the same time, bacteria and oxidization will begin to alter the flavor of the beef so that it develops a rich, deep, beefier flavor. In other words, dry aging is a very controlled rotting. By the time you have aged your beef it will look somewhat like a raisin with a very hard exterior. That part will sadly be inedible and will need to be trimmed off to get to the good meat down below. Dry aging is not as simple as wet aging; you will need a dedicated space in the refrigerator (or even better, a dedicated bar fridge) plus some other pieces of basic equipment. How to Dry Age Beef at Home
Dry aging beef isn’t as simple as placing a steak on a plate and letting it sit in the fridge for a few weeks. You will need to invest in a few tools in order to do it properly.