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Unread 08-18-2006, 06:42 AM   #25
NorthernQ
On the road to being a farker
 
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Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada
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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.

Great thread!
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