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
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!

Content: How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well. How Long Should Beef Be Aged? There is no exact age you should aim for. When it comes to aging beef, the choice is 100% yours. However, the longer you age your beef will determine the outcome of your final cooked steak in terms of changes to tenderness and taste. You will need to age your beef at least 14 days before you see any real changes.