View Single Post
Old 04-21-2009, 09:27 PM   #25
butts
Full Fledged Farker
 
butts's Avatar
 
Join Date: 08-11-06
Location: landrum, sc
Default

I don't know of anyone that has used dry aged beef in a comp although I'm sure it's been done. Wet aging is the norm for all the reasons listed above. My understanding of "true" dry aged beef is a little freaky to say the least. Controlled temp and humidity and creating a crust that has to be removed before packaging (mold and fungus). I have eaten a dry aged steak and they are fantastic although I have doubts about the fact that it would help a brisket! These guys use to offer a line of dry aged products to the food service industry...http://www.buckheadbeef.com/products.htm...I assume they still do.
__________________
Stumps GF223CM
Weber WSM and Kettle
CS 570
7' X 14' enclosed trailer
ButtsandBreastts BBQ
Facebook: Butts and Breastts
butts is offline   Reply With Quote