Title: How to Dry Age Steaks at Home
Headings: How to Dry Age Steaks at Home
How to Dry Age Steaks at Home
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Content: Time: Meat can be aged anywhere from 10 days to 60 days, with the average minimum around 21 days. “ I have had pieces that are over 100 days, but those are usually sold by the inch and are very close to eating blue cheese,” Molinari says. Meat: Layers of fat and intact bone are essential to help “protect” the meat during the aging process, so opt for uncut rib sections. According to McGee, storing meat in 34 to 38 degrees Fahrenheit limits the growth of microbes. Tools: “ If you were to age at home, you would need a separate fridge, because once you age meat in a fridge, there will be mold present from that point on,” Molinari says. “ Also, your entire fridge will smell of dry age because the odor winds up in the condenser and filters.” Other essential equipment: