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Dry aging a rib roast
- Thread starter Randy3269
- Start date
pcshrews
Full Fledged Farker
I am actually doing this now to our holiday roast.
Dry aging helps to tenderize and concentrate the flavor of the meat IMO. Adding salt under the rack you are drying the roast on simulates what they do in professional aging rooms. Many line their walls with salt block to add flavor. It's important to have good air circulation for this to have any real impact. Personally, I'm not sure how much it helps the home grown product in your fridge but I do it as a force of habit trying to get the best end result. Good luck!
Dry aging helps to tenderize and concentrate the flavor of the meat IMO. Adding salt under the rack you are drying the roast on simulates what they do in professional aging rooms. Many line their walls with salt block to add flavor. It's important to have good air circulation for this to have any real impact. Personally, I'm not sure how much it helps the home grown product in your fridge but I do it as a force of habit trying to get the best end result. Good luck!
TedW
is One Chatty Farker
The salt blocks imparting flavor to meat is urban legend, but they do draw moisture from the air. The only people that make this flavor claim are those that sell the salt and those that market the meat they are selling.
Cooking directly on these salt blocks is a different story. I would love to try that.
Cooking directly on these salt blocks is a different story. I would love to try that.
pcshrews
Full Fledged Farker
Thks! I've been wondering about how much adding salt really helps. I haven't seen any real studies about it. Too pricy of a "test" for me to take on at home.
pcshrews
Full Fledged Farker
Ok. Found the info below in the FAQ section on the Dry Ager product website. I'm still looking for some better science on the topic but will add some water to my salt tray and see what happens.
https://www.dry-ager.com/en/faq/
The salt only changes the taste if it liquifies and passes into the air. It has been checked in a laboratory test whether in fact it changed the meat flavour. It proved positive and supports compliance with the humidity inside the unit and also is eye-catching to the customers. In addition, the salt has a sterilizing effect.
https://www.dry-ager.com/en/faq/
The salt only changes the taste if it liquifies and passes into the air. It has been checked in a laboratory test whether in fact it changed the meat flavour. It proved positive and supports compliance with the humidity inside the unit and also is eye-catching to the customers. In addition, the salt has a sterilizing effect.
TedW
is One Chatty Farker
The exterior of the meat is sealed and gets more sealed as it dries. Any microscopic airborne salt particles would simply land on the surface, find no moisture, and likely blow back off.
The salt is sexy and seems valuable so it's marketed as such
The salt is sexy and seems valuable so it's marketed as such
pcshrews
Full Fledged Farker
Thks and got it.....it comes in pretty colors too!:biggrin1:
Smoke Dawg
Quintessential Chatty Farker
electron_si
is one Smokin' Farker
I was getting ready to purchase a kit but realized you needed a vacuum sealer for the bags. Now a vacuum sealer is on the list as well.
jasonjax
Babbling Farker
This is the way to go for dry-aging at home IMHO. Very good results for me.
TedW
is One Chatty Farker
If I'm gonna dry some meat, and that meat is not my seat, then I prefer it neat and I go commando sweet.
If the meat is my seat, then no commando, 'cause that's gross.
If the meat is my seat, then no commando, 'cause that's gross.
