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Unread 08-03-2012, 10:42 AM   #3
JimF
Knows what a fatty is.
 
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Join Date: 06-23-11
Location: Olney, MD
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I have dry aged cuts of beef in my home refrigerator. I wrapped the steaks in a paper towel and placed on the bottom shelf of my fridge. Ideal aging temps are between 35-37 degrees. I placed mine on top of an upside down tupperware container to allow air to circulate to the under side. Each day I would replace the paper towel and flip the steaks. Some say 3 days is all you need but something came up and I aged for 5 days. The steaks were deliciously tender. I highly recommend trying it.
If you want to dry age a side of beef then you will need a dedicated fridge with an internal fan, and humidity control. Large slabs of beef needs 35+ days to age properly. Some restaurants age in excess of 4 months. But for single steaks, only a couple days is needed.
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