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Old 05-26-2011, 09:49 AM   #37
TedW
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Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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http://www.beefresearch.org/CMDocs/B...0of%20Beef.pdf

Seems like a great article. Dry aged beef wins hands down over wet aged in taste tests. The process seems the same for most tutorials. Temp just above freezing, 75% or so humidity, and circulating air.
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