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: Wet Aging vs. Dry Aging
There are two ways to age beef: you can wet age or you can dry age. Both have their pros and cons, but they also produce two entirely different types of steak. Wet Aging
As we said previously when you leave a large cut of beef in its vacuum sealed package inside the refrigerator that is considered wet aging. This is something that will occur for some period of time to all cuts of beef you purchase in your supermarket, but you can extend the process at home if you wish. By aging the beef inside the cryovac package, you’re able to get the benefits of the enzymes breaking down touch muscle tissue easily and making it tenderer. However, since the meat and fat are not able to oxidize outside the package, you will not improve the overall taste this way. On the plus side, you won’t have to use any special equipment to age beef this way. Just place the cryovac package in your refrigerator and you’re good to go. You also won’t have to trim off any hard exterior before you cook it either.