Title: How to Dry-Age Beef at Home - How-To - FineCooking
Headings: How to Dry-Age Beef at Home
How to Dry-Age Beef at Home
Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry-age beef at home.
Why dry-aged beef tastes better
How to dry-age beef at home
A food safety note
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Content: Two: Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray. Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. Four: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat.