Never thought much about dry aging at home. We have 2 local butchers and a small abattoir who all dry age evrything they sell. I had to order in some extra beef a while back for a cater and was forced to use cryovac product...... no comparison!
The dry aged had real flavour; the cryovac tasted like cardboard.
A friend of mine locally, another caterer, dry ages everything he uses in his walk-in cooler, game included. Nothing like dry aged moose.
The size of a walk-in gives the air circulation needed to dry age properly without fans and such. The larger the cut you age; the lower the shrinkage loss. Hanging a side or a full beef gives you the best yield.
Beer is proof that God loves us.
Crown Verity gasser
Meco bullet, CharGriller
Refrigerator shelf, pile of rocks, stack of wood
Former Klose owner (sob)