Dry aging vs. Wet aging Beef
What type of aging do you prefer? Every once in a while, this topic is broached and we all have our opinions, I definitely have mine, but this thread is about providing information and letting folks learn and gain knowledge.
I have been journeying to the end of the internet over the last several years and once I reached the end I started that long journey back. In doing so, I found that there is much more information available than was available a few years ago.
Here is info that I thought some Brethren might find educational. It provides some insights into the aging and the grading of beef.
This one is interesting, Dry aging in a bag... http://www.foodproductiondaily-usa.c...f-aging-lactic
"Grilla in the Pits" "IMAGRILLA"
There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.
Brinkmann Model 6668 Gasser
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!