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Unread 08-03-2012, 08:20 PM   #9
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I have never done a full dry aging, but I regularly give my choice or prime ribeyes a 24-hour mini-dry. I put fine sea salt and fresh ground black pepper on them, put them on a cookie cooling rack, and let them sit for a day in my fridge.

They will typically lose an ounce or more in water weight in that one day.

When I grill them, they get a beautiful char, and I can taste a mild, but noticeable difference.

Without a dedicated fridge, I wouldn't attempt a full dry age.

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