ummm.. of course you can dry age meat at home... its called a fridge (vegetable crisper preferably, covered in black trashbags if you want to keep light out) and towels. Change towels at least twice a day.
This guy makes it sound harder than it is, and tries to scare you... lame.
Things to know beforehand, you'll lose about 40% of your weight and product, and you must by in bulk.. aka whole loins.
ummm.. of course you can dry age meat at home... its called a fridge (vegetable crisper preferably, covered in black trashbags if you want to keep light out) and towels. Change towels at least twice a day.
This guy makes it sound harder than it is, and tries to scare you... lame.
Things to know beforehand, you'll lose about 40% of your weight and product, and you must by in bulk.. aka whole loins.
CodeCobalt 2 months ago
When aging meat at home becomes trendy I will buy stock in Imodium.
satinbarbi 2 months ago