Title: How to Dry-Age Beef at Home - Barbecuebible.com
Headings: Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Beef
Wet-Aging vs. Dry-Aging and How to Dry-Age Beef at Home
Misconceptions About Dry Aging
What You Need to Dry-Age Beef
How to Dry-Age Beef at Home
Learn more: What Is Dry-Aged Beef?
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Content: Wet-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, most Americans prefer dry-aged beef. Without oxygen, the chemical changes that need to occur for dry-aged taste just aren’t possible. While a small amount of enzymatic changes can happen in wet-aged beef, the overall change is minimal. This leaves wet-aged steaks with a more metallic, “bloody” taste, while dry-aged steaks have richer, fuller-bodied, and more complex umami flavors. Wet-aging is popular with many grocery stores because it is a far less expensive process than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized aging lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of product. As a result, wet-aged beef is easier to find and cheaper to buy. Misconceptions About Dry Aging
While it’s possible to dry-age beef at home, it is far more difficult and involved than some guides (including several online) would lead you to believe. One popular misconception is that you can dry-age steaks by lining them with cheesecloth or paper towel, then leaving them in your fridge for four to seven days.