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: You can age meat two ways. You can dry age it by letting air circulating around it, creating a crusty exterior that will need to be trimmed off before you cook it. We’ll go through the step by step process later on in this guide, but this video does a great job showing the process for dry aging beef. Alternatively, you can wet age beef by leaving it wrapped in its packaging. Don’t worry, we’ll discuss the pros and cons of each approach in detail later. 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.