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
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Guide to Steak Thickness: Stop Buying Skinny Steak!

Content: Aged up to 28 days, boneless and tender. $119.95
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You need to use a large cut of beef because after you have aged the beef you’re going to have to cut away the hard outer crust. In theory, you could dry age a single steak, but by the time you’ve trimmed it after it has aged you will be left with an extremely thin steak that you will have a hard time cooking to medium rare. And if you’re going to go to all the effort you might as well make it worth your while! So save up before heading down to your local butcher. 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.