05-04-2013, 01:58 AM
Join Date: 12-18-10
Location: Pleasanton, Ca
There are 2 ways to age beef:
1. Wet aging
2. Dry aging
Wet aging occurs in your refrigerator in the original cryovac packaging. I am not an expert but I wet age up to the expiration (freeze by date) date on the package.
Dry aging is quite different in that you are essentially dehydrating the beef to intensify the flavor. The beef is usually wrapped in a cheese cloth to absorb the liquid and hung in the refrigerator for 14-30 days or more. Then you slice off the ugly outside and cook it You should Google this and get more information before attempting. I sound like a lawyer....... barf, barf...
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Hasty Bake Gourmet
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