How To Dry Age Beef At Home

Unwrap the beef rinse it well and pat it dry with paper towels.

How to dry age beef at home. The first thing youll need is a dedicated refrigerator thats capable of holding 360f. Heres everything you need to know about dry aging beef. In both cases this is a hygiene crisis. I age some usda prime ribeye roast for 42 days 6 weeks then i grill up one of the.

Most beef is aged in shrink wrap in a process called wet aging. You will need to invest in a few tools in order to do it properly. However exposing meat to the air will cause water to evaporate from it concentrating its flavor. If you want to dry age beef at home youll need to start out with a large cut of top grade usda prime beef.

Supposedly it aids in aging by allowing moisture out but letting no air in. Can you dry age individual steaks at home. This is called dry aging. An easy guide is.

All you need is salt a casserole dish and roasting rack. How to prepare your dry aged beef. This way that side will only lose fat when you trim the exterior at the end of the aging process. The paper towel or cheesecloth holds moisture against the meat much like a cotton t shirt youve sweated in holds that wetness against your skin.

I show a simple technique for dry aging beef at home. Dry aging can take anywhere from two to three weeks depending on the type and cut of the meat as well as the desired end flavor and tenderness. 4 to 6 weeks for that spectacular dry age flavour. The length of time you dry age your beef depends on your tastes and your patience.

You may read that wrapping individual steaks in cheesecloth or paper towel and leaving them in the fridge for a week is a good way to dry age them. Like me you must have seen those dry aging bag videos kicking around the internet. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray. Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.

Dry aging needs to be done before a roast is cut into individual steaks so go with something like a large rib roast three ribs minimum. For dry aged beef you need to go 21 days at a bare minimum for any noticeable changes. 2 to 4 weeks if your goal is increased tenderness. The idea is that you seal a cut of beef in some sort of special bag that allows you to safely age it at home.

What about those fancy dry aging bags ive been reading so much about. Longer if you really want to get into the blue cheese zone. Learn the optimal dry aging set up humidity and temperature plus which cuts of beef to choose and how to trim and cook it. Dry aging beef isnt as simple as placing a steak on a plate and letting it sit in the fridge for a few weeks.

The shortest well age anything is 30 days josh ozersky of ozerskytv and organizer of the annual meatopia festival concurred adding that for improving tenderness two weeks is the minimum. How to dry age beef at home. Also be sure to buy a cut that still has a thick cap of fat on its exterior. How to dry age beef at home.