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?
Try these fabulous steak recipes on our site:
Also on Barbecue! Bible
Barbecuebible.com
How to Cure and Smoke Bacon at Home
How to Cook Brats Like A Pro
Peachy Sriracha Sticky Wings Recipe
Wagyu Beef Demystified
18 Pellet Grill Tips for Beginners
How To Roast A Perfect Chicken On …
Steak Three Ways: Which Cooking …

Content: Finally, cut the beef into individual steaks, according to your tastes. We recommend between 1¼ to 2 inches thickness, though some grillers prefer steaks as thick as 3 inches or more. Remember: when aging at home, it can be hard to adjust and control things like humidity, airflow, and temperature without professional equipment. Because of this, dry-aging at home is generally less precise than professional dry-aging. This means that it can be tough—if not impossible—to replicate the signature taste of a specific restaurant or butcher’s dry-aging process. Learn more: What Is Dry-Aged Beef? Try these fabulous steak recipes on our site: Cherry-Smoked Strip Steak with Cutting Board Sauce
Caveman Tri-Tip with Ember Salsa
Spruce-Smoked Steaks
Florentine-Style Steak (Bistecca alla Fiorentina)
Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates
Share
Tweet
Pin
28 Shares
Disqus Recommendations
We were unable to load Disqus Recommendations.