Originally Posted by BigBellyBBQ
single steaks (thick cut) work great!! appartment size fridge or one from a camper work great..
but as good as they are, I feel wet age a whole cut for a few weeks then slice up individual steaks works for me...the dry age is a better way, however too time consuming for my lazy arss..
wet age is soooo easy and soooo gooood!!!
How long do you let them dry age if you do it with single steaks? From what I've read if you have to trim them you ain't left with much meat, and most of the time if you let them go for a good amount of time they just end up rancid. Maybe that article I linked missed something.
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