One more thing - nothing should be touching anything, especially other beef.
It should be hung for this reason (thats how its done), so cheese cloth, unbleached, and hang it in the fridge. Where things touch and there is no air flow you can build up bacteria and spoilage.
Once the 3-4days have passed and you're ready to roast or cut into steaks, is there any required trimming of surface age or do you just proceed as normal? Thanx!
You don't need any special equipment. If you haven't figured it out he means the refrigerator. And easy way to dry age beef is to take an old pie pan, poke some bambo squiers through the pan so that they make a separet serfice to lay your beef cut on. Then wrap your beef cut in one layer of paper towel to help dry the serfice of your beef. Change the paper towel every day or two until your ready to cook your beef. Keep it in the frige while dry aging, after a week, it will be ready. Enjoy!
You don't even know what you're talking about yet you have the balls to post it on the internet. At least for your guts I''ll give you 3 Stars but ZERO on your knowledge and presentation.
spelt it wrong , been a while since uni, clostridium perfingens. anyway its just an example of harmful bacteria that can thirve at fridge temperatures and i made it clear the kind of time scales used by law enforcement to judge health of food in fridges
are you really suggesting that we should eat the way they did thousands of years ago? wow i wanna go to that restaurant. why not
if you want to risk your life for the sake of copying what "cavemen" did then fine.
1:00 into this. The slab of beef you have does NOT have enough fat on it to age.
Ideal temp is 36-degrees which your fridge does not do. Your fridge is 90% humidity and you want less around 60%. You also want a box with UV Lighting.
What your talking about in your video is Marianting beef, not dry aging. For Marianting, what your doing is fine but NOT dry aging....
You can marinate for a few days like this in a fridge, put the meat in a zip lock baggie and lots of small holes in the bag
@U4TSAF2 your right on the first point but wrong on the rest a standard fridge will get to 36 easy just turn it down most will get to freezing point. the humidity will be low if the doors kept shut and i have never seen beef aged under uv it wont sterilize anymore than cleaning will anyway. as for the zip lock it wil go of much much faster.. but hell meat will last 6 days in the fridge anyway if its fresh (ie not from the supermarket)
The process to dry aging beef is very simple...You are promoting natural bacteria growth on and inside the beef. The problem is that all that bacteria is not good for you. You also forget to explain how meat companies use UV lights to kill off the bad bacteria. You also forget to explain that the black dried up outside needs to be cut off and not eaten. 7-14 days is the optimal aging period. Anything less is just oxidized beef anything more doesn't increase flavor. Please do your homework.
@meluvsquki true, but anaerobic conditions can exist within the meat itself. and anaerobic means it does not like oxygen, not "air" Air is made up of about 20% oxygen so you can have "air" which is low in oxygen within the meat providing conditions for the chlostridium botulinum bacteria. but this bacteria thrives in low oxygen zones ( anaerobic ) that is definitely true.
@intoxicologist lol. yes. chlostrium could live within the meat but chances of getting botulism from leaving a piece of beef 2 to 4 days inside your fridge is low. Getting botox injections would actually be more dangerous.
@meluvsquki true the chances are low, but for me (and restaurant LAW in the uk) 48 hours would be the limit as if the bacterial culture is present, 54 hours is enough time and that is assuming the meat was handled correctly before you bought it.( only age beef if you know who butchered it or you slaughtered the animal yourself) the consequences however of making a mistake could be death for no benefit. this guy is deliberately creating conditions for all bacteria growth at best!
"this guy is deliberately creating conditions for all bacteria growth at best!" No he is not, this guy is putting meat in a fridge. Fridges run at the correct temperature for the optimal suppression of the growth of bacteria. THey are also fairly dry and will dry the meat, possibly rather too much. You could start by putting a bowl of water in the shelf below the meat.
fridges "only" suppress bacteria of certain types. some bacteria such as clostridium profingens actually prefer fridge temperatures and will multiply between 2 and 4 degrees.
fridges are also not dry!
relative humidity depends on how often the door is opened and the temp in your house. you cant accurately control humidity which along with uv and temperature control is critical.
No he is not. I study not chemistry but Biochemistry. Clostridium Profingens - made up nonsense! Fridges are indeed dry, try measuring it yourself people. Accurate control is not essential, if desired. The use of UV light is of dubious efficacy. What do you think they used before that in the thousands of years mankind has been aging beef. Just cut off the bad bits if they appear. They would appear on the outside if anywhere.
@HomeDistiller go fuck yourself, prick. call me a fool when you have never even met me. i have been working in the restaurant and catering industry for over 20 years. dry ageing is a very complex business. importing meat from other countries usually involves a freezer. nearly all your imported meat comes in frozen. i said that the law in the uk restaurants says you cannot keep ANY food for more than 48 hours unless frozen.
@intoxicologist mate your not the only one. im a chef that has been judged in the top 4 best country restaurants in my state 3 years in a row and im telling you your a fool. ever heard of cryovac? meat will last 8 weeks in the fridge unfrozen, i have been dry ageing for more than 6 years and i have worked in 4 restaurants that dry age and toured 5 meat works, some who dry age and some that dont n im telling you now NONE of them even the ones who dont dry age hold the meat for less than 48 hours
@HomeDistiller i never said you could not hold meat for less than 48 hours, i said it is illegal in the uk for restaurants to do it. can you not read? cryovac is not keeping fresh meat in a fridge. are you telling me that you keep cryovac meat and when opened you sell it to a guest and tell them it is fresh!!!!!!!
i am very well aware of the meat ageing process and that it takes far longer than 48 hours. but my problem is that this is not what is happening in this video.
@HomeDistiller under uk law cryovac is not considered a fresh product so it would not be under the 48 hour restriction. you seem to have misunderstood what i have been saying. if you think that dry ageing is achieved using the methods this video teaches then fine... do whatever the hell you want. i dont give a shit. all i am saying is that this guy does not know that allowing meat to rot in a fridge is not the same as dry ageing.
@HomeDistiller special drying fridges would be permitted due to the skill of the owner as long as they can show a definite delivery to plate procedure that has been shown not to expose the product to bacteria growing conditions. i dont give tow fucks what you do in your own home. if you want botulism then go for it, just dont suggest that domestic fridges are great for dry ageing meat when they are not. do you wanna be responsible for someone attempting this video and getting it wrong?
@intoxicologist i never said this guy was doing it right because he is not. what i was saying is you are wrong in alot of your statements as for cryovaced meat not being fresh thats funny. have you ever eaten steak that is only a day of the kill? its tough as an old boot no matter how good the cow was feed or treated, beef NEEDS to be aged ether wet or dry aged (wet meaning cryovaced) its no wonder poms wouldnt know a good steak if they tripped over one. look up rockpool in melbourne
@HomeDistiller i never said that "I" think cryovac meat is not fresh why cant you cant read? i said that "uk law"" would not consider it fresh. you would have to tell the guest what it was. local butchered meat, imported cryovac meat or left in the fridge to rot meat......
and i was talking about botulism in relation to products that have not been treated correctly. i never said you could get botulism from cryovbac. when did i say that? you cant read and you are misquoting me.
no special fridges (dry aging fridges i have never heard of them because they dont exist) and they age for 50 to 80 days. i also fail to see how cryovacing is not fresh, its not brined its not frozen the meat is not treated in any way, its just sealed in plastic, funny to because no botulism problems with that even though its an ANAEROBIC ENVIRONMENT!!! just like the inside of the meat and as the outside is an aerobic environment then its not going to be there is it?
@HomeDistiller i did not mean fridges which are in themselves special i just meant that they are only used to dry meat and are operated by people who have the time and trouble to keep the meat at the right humidity and temperature etc.... special in the sense they are not used for anything else. and botulism exists in the soil for example so if it is present in meat you wont kill until it is cooked. in anaerobic conditions it would remain dormant, not dead. basic 101 bacteria control.
@HomeDistiller if for example somebody bought imported cryovac meat not realising it was already aged, watched this video and left it in the fridge, any dormant bacteria may have the opportunity to re animate and multiply. botulism has been reported in the us and as i said to another poster the us food and drug administration reports between 10 and 30 cases a year of botulinum incidents because mainly of food mishandled at home
@tartrazine its rare but it has happened. try reading the american court records.
according to the U.S. food and drug administration there are between 10 to 30 reported outbreaks every year. perhaps you should write to them and say its nonsense instead of me.
do you know how botulinum spores work? if you did you would know how they could get into meat
@intoxicologist and id like to see how many are involved with red meat i would think not many.. mot would be due to bad curing (but thats something you dont seem to know the difference between)
Perfect dry aging yes, but we don't need perfect in real life. We have been dry aging for millenia without UV light! Even with minced meats as in salamis. Dry aging a solid muscle with its minimal surface area is a piece of piss,you just cut of any bad bits that might appear - they probably won't.
@tartrazine i agree but dry ageing done in this way does not use fridges and it involves a brining process, except uniquely i think in the case of italian parma ham.
you cant just pick and choose which bits you do right.
dry ageing has a process for a reason.
nobody that sells food or intends to sell food leaves meat lying around for days in domestic fridges!
I use my small "beer fridge" for aging so no worry about odors. I also cover the beef with paper towels for the first few days, changing them each day, which helps remove the moisture and any blood. I normally age for 2 or 3 weeks. Not sure why people are so spooked to do home dry aging, just keep the temp down in the mid 30s and you are fine. Of course I'm also a PDXer so maybe we are a bit more food adventurous than others.
I use a bamboo steamer from a chinese store. This way its protected from odor and it has layers with slats for drying individual steaks. It also comes in handy for making and aging cheese in a regular fridge too. It costed me $6
This video is stupid........dry aging in a kitchen refrigerator absorbs odors unless you are some kind of uber clean freak.......three days of aging will be not be noticed in flavor or tenderness.....waste of time, just plain ignorant......
i have to get me one of them dohickys to dry age my own beef .. now is that ok for longer langth of time say 2 weeks dry aged beef ? or even longer then that ?
With a home thingamabob you're not operating in ideal dry aging conditions so I wouldn't recommend going past 3 days. There's a very fine line between aging and spoiling so I wouldn't "Press Your Luck" unless you're willing to hit a "Whamie". That was a game show... 80's... Peter Tomarken... oh never mind.
i remember that show .. u would have three players linded up and every one would say no Whamies no Whamies NO Whamies. wahhh wahh wahhhww. and the little red dude would run across the screen if u hit a whamie ,then laugh or dance was funny
Taking moisture out is good but a rub would inhibit air flow from contacting the meat's surface, a vital reaction. Also a rub isn't going to penetrate deep into the meat, best to wait until before cooking for that.
I like your approach - but the truth is fuck this process up, cross contaminate, and people die.
There are things to know - I wouldn't be leaving mine like that in a month of Sundays - good way to kill someone.
I have a separate refrigerator, like ALL professional do, which is specific for my curing and aging.
Secondly I wrap mine in a light layer of cheesecloth or muslin, I rub a very small layer of salt on it.
Cut any mold off before cooking.
Cross contamination in open fridge - kills.
audas 1 week ago
@audas
To add to this :
Only dry age meet on the BONE, this is essential - aging fillet wont work and will make you seriously ill.
If you leave meat like this in a fridge, with open dairy, chicken or fish is simply not cool.
The dry aging process should be done for 3-6 weeks, it can be done for more, but beginners this is fine.
Again, black meat is good - green meat needs to be cut.
If it stinks - do not eat it.
Apart from that - yes - its easy as anything - and is awesome..
audas 1 week ago
@audas
One more thing - nothing should be touching anything, especially other beef.
It should be hung for this reason (thats how its done), so cheese cloth, unbleached, and hang it in the fridge. Where things touch and there is no air flow you can build up bacteria and spoilage.
audas 1 week ago
This guy is funny, in a dry aged kind of way. :-)))
BaronTak 2 months ago
GREAT VIDEO!!!
RICHIERENNIE 2 months ago
Once the 3-4days have passed and you're ready to roast or cut into steaks, is there any required trimming of surface age or do you just proceed as normal? Thanx!
nateroo 4 months ago
This video oozes with so much sarcasm.
I love it.
BrightStaroftheDawn 4 months ago
I love the sarcasm, awesome
Tekdiver444 6 months ago
REAL dry ageing is for at least for a month, not 3-4 days. funny though
HomeDistiller 1 year ago
@HomeDistiller and the meat needs to be hung and have much more fat cover
HomeDistiller 1 year ago
You don't need any special equipment. If you haven't figured it out he means the refrigerator. And easy way to dry age beef is to take an old pie pan, poke some bambo squiers through the pan so that they make a separet serfice to lay your beef cut on. Then wrap your beef cut in one layer of paper towel to help dry the serfice of your beef. Change the paper towel every day or two until your ready to cook your beef. Keep it in the frige while dry aging, after a week, it will be ready. Enjoy!
davideshafer 1 year ago
You don't even know what you're talking about yet you have the balls to post it on the internet. At least for your guts I''ll give you 3 Stars but ZERO on your knowledge and presentation.
syapol54 1 year ago
Dry Ageing Unit? Looks like a fridge to me..
canacourse 1 year ago
This has been flagged as spam show
This guy has no clue. To see how this is professionally done, search for "Cumbraes Beef Dry-Aging" on YouTube.
Also, in the future, when you make a video, please don't point the camera up your nose.
dorsiflector 1 year ago
This guy has no clue. To see how this is professionally done, search for "Cumbraes Beef Dry-Aging" on YouTube.
Also, in the future, when you make a video, please don't point the camera up your nose.
dorsiflector 1 year ago
Falling asleep at the end there?
ajayaruna 1 year ago
you are the man,,,
Much
ALoha your way
pacman812 1 year ago
spelt it wrong , been a while since uni, clostridium perfingens. anyway its just an example of harmful bacteria that can thirve at fridge temperatures and i made it clear the kind of time scales used by law enforcement to judge health of food in fridges
are you really suggesting that we should eat the way they did thousands of years ago? wow i wanna go to that restaurant. why not
if you want to risk your life for the sake of copying what "cavemen" did then fine.
dont encourage others!
intoxicologist 1 year ago
f-off stupid its no dry-aging.waste time
obel81 2 years ago
hah i love how you cracked yourself up
alikokos 2 years ago
Nice roast Funny vid
What time is dinner?
ChefDomenic 2 years ago
LOL Dry Aging Unit, Good investment ROFLOL!
anster2ag 2 years ago
1:00 into this. The slab of beef you have does NOT have enough fat on it to age.
Ideal temp is 36-degrees which your fridge does not do. Your fridge is 90% humidity and you want less around 60%. You also want a box with UV Lighting.
What your talking about in your video is Marianting beef, not dry aging. For Marianting, what your doing is fine but NOT dry aging....
You can marinate for a few days like this in a fridge, put the meat in a zip lock baggie and lots of small holes in the bag
U4TSAF2 2 years ago
@U4TSAF2 your right on the first point but wrong on the rest a standard fridge will get to 36 easy just turn it down most will get to freezing point. the humidity will be low if the doors kept shut and i have never seen beef aged under uv it wont sterilize anymore than cleaning will anyway. as for the zip lock it wil go of much much faster.. but hell meat will last 6 days in the fridge anyway if its fresh (ie not from the supermarket)
HomeDistiller 1 year ago
this is not dry aging...../I would take this video down if I were you....a lot of people are going to get sick
PlatinumBlue00 2 years ago
what is your dry aging unit?? ARE YOU TALKING ABOUT YOUR FUCKING REFRIGERATOR??
where's your uv light? there is too much moisture in your dry aging unit
CornDoctor 2 years ago
@CornDoctor Yes, he means a fridge. It is called sarcasm or humour .
tartrazine 1 year ago
@tartrazine no shit obviously you didnt pick up the sarcasm in my comment you wanker
CornDoctor 1 year ago
The process to dry aging beef is very simple...You are promoting natural bacteria growth on and inside the beef. The problem is that all that bacteria is not good for you. You also forget to explain how meat companies use UV lights to kill off the bad bacteria. You also forget to explain that the black dried up outside needs to be cut off and not eaten. 7-14 days is the optimal aging period. Anything less is just oxidized beef anything more doesn't increase flavor. Please do your homework.
shortchefguy 2 years ago
if you follow this guys advice and get botulism then feel free to sue him..
intoxicologist 2 years ago 2
@intoxicologist the bacteria that causes botulism is anaerobic, meaning it doesnt like air.
meluvsquki 1 year ago
@meluvsquki true, but anaerobic conditions can exist within the meat itself. and anaerobic means it does not like oxygen, not "air" Air is made up of about 20% oxygen so you can have "air" which is low in oxygen within the meat providing conditions for the chlostridium botulinum bacteria. but this bacteria thrives in low oxygen zones ( anaerobic ) that is definitely true.
intoxicologist 1 year ago
@intoxicologist lol. yes. chlostrium could live within the meat but chances of getting botulism from leaving a piece of beef 2 to 4 days inside your fridge is low. Getting botox injections would actually be more dangerous.
meluvsquki 1 year ago
@meluvsquki true the chances are low, but for me (and restaurant LAW in the uk) 48 hours would be the limit as if the bacterial culture is present, 54 hours is enough time and that is assuming the meat was handled correctly before you bought it.( only age beef if you know who butchered it or you slaughtered the animal yourself) the consequences however of making a mistake could be death for no benefit. this guy is deliberately creating conditions for all bacteria growth at best!
intoxicologist 1 year ago
"this guy is deliberately creating conditions for all bacteria growth at best!" No he is not, this guy is putting meat in a fridge. Fridges run at the correct temperature for the optimal suppression of the growth of bacteria. THey are also fairly dry and will dry the meat, possibly rather too much. You could start by putting a bowl of water in the shelf below the meat.
tartrazine 1 year ago
i am afraid he is
what university did you study chemistry in?
fridges "only" suppress bacteria of certain types. some bacteria such as clostridium profingens actually prefer fridge temperatures and will multiply between 2 and 4 degrees.
fridges are also not dry!
relative humidity depends on how often the door is opened and the temp in your house. you cant accurately control humidity which along with uv and temperature control is critical.
you cant just ignore it.
intoxicologist 1 year ago
No he is not. I study not chemistry but Biochemistry. Clostridium Profingens - made up nonsense! Fridges are indeed dry, try measuring it yourself people. Accurate control is not essential, if desired. The use of UV light is of dubious efficacy. What do you think they used before that in the thousands of years mankind has been aging beef. Just cut off the bad bits if they appear. They would appear on the outside if anywhere.
tartrazine 1 year ago
@intoxicologist thats bull shit your saying that no meat can be left in a fridge for more than 2 days? then how the fuck do you get imported meat?
HomeDistiller 1 year ago
@HomeDistiller go fuck yourself, prick. call me a fool when you have never even met me. i have been working in the restaurant and catering industry for over 20 years. dry ageing is a very complex business. importing meat from other countries usually involves a freezer. nearly all your imported meat comes in frozen. i said that the law in the uk restaurants says you cannot keep ANY food for more than 48 hours unless frozen.
intoxicologist 1 year ago
@intoxicologist mate your not the only one. im a chef that has been judged in the top 4 best country restaurants in my state 3 years in a row and im telling you your a fool. ever heard of cryovac? meat will last 8 weeks in the fridge unfrozen, i have been dry ageing for more than 6 years and i have worked in 4 restaurants that dry age and toured 5 meat works, some who dry age and some that dont n im telling you now NONE of them even the ones who dont dry age hold the meat for less than 48 hours
HomeDistiller 1 year ago
@HomeDistiller i never said you could not hold meat for less than 48 hours, i said it is illegal in the uk for restaurants to do it. can you not read? cryovac is not keeping fresh meat in a fridge. are you telling me that you keep cryovac meat and when opened you sell it to a guest and tell them it is fresh!!!!!!!
i am very well aware of the meat ageing process and that it takes far longer than 48 hours. but my problem is that this is not what is happening in this video.
intoxicologist 1 year ago
@HomeDistiller under uk law cryovac is not considered a fresh product so it would not be under the 48 hour restriction. you seem to have misunderstood what i have been saying. if you think that dry ageing is achieved using the methods this video teaches then fine... do whatever the hell you want. i dont give a shit. all i am saying is that this guy does not know that allowing meat to rot in a fridge is not the same as dry ageing.
intoxicologist 1 year ago
@HomeDistiller special drying fridges would be permitted due to the skill of the owner as long as they can show a definite delivery to plate procedure that has been shown not to expose the product to bacteria growing conditions. i dont give tow fucks what you do in your own home. if you want botulism then go for it, just dont suggest that domestic fridges are great for dry ageing meat when they are not. do you wanna be responsible for someone attempting this video and getting it wrong?
intoxicologist 1 year ago
@intoxicologist i never said this guy was doing it right because he is not. what i was saying is you are wrong in alot of your statements as for cryovaced meat not being fresh thats funny. have you ever eaten steak that is only a day of the kill? its tough as an old boot no matter how good the cow was feed or treated, beef NEEDS to be aged ether wet or dry aged (wet meaning cryovaced) its no wonder poms wouldnt know a good steak if they tripped over one. look up rockpool in melbourne
HomeDistiller 1 year ago
@HomeDistiller i never said that "I" think cryovac meat is not fresh why cant you cant read? i said that "uk law"" would not consider it fresh. you would have to tell the guest what it was. local butchered meat, imported cryovac meat or left in the fridge to rot meat......
and i was talking about botulism in relation to products that have not been treated correctly. i never said you could get botulism from cryovbac. when did i say that? you cant read and you are misquoting me.
intoxicologist 1 year ago
no special fridges (dry aging fridges i have never heard of them because they dont exist) and they age for 50 to 80 days. i also fail to see how cryovacing is not fresh, its not brined its not frozen the meat is not treated in any way, its just sealed in plastic, funny to because no botulism problems with that even though its an ANAEROBIC ENVIRONMENT!!! just like the inside of the meat and as the outside is an aerobic environment then its not going to be there is it?
HomeDistiller 1 year ago
@HomeDistiller i did not mean fridges which are in themselves special i just meant that they are only used to dry meat and are operated by people who have the time and trouble to keep the meat at the right humidity and temperature etc.... special in the sense they are not used for anything else. and botulism exists in the soil for example so if it is present in meat you wont kill until it is cooked. in anaerobic conditions it would remain dormant, not dead. basic 101 bacteria control.
intoxicologist 1 year ago
@HomeDistiller if for example somebody bought imported cryovac meat not realising it was already aged, watched this video and left it in the fridge, any dormant bacteria may have the opportunity to re animate and multiply. botulism has been reported in the us and as i said to another poster the us food and drug administration reports between 10 and 30 cases a year of botulinum incidents because mainly of food mishandled at home
intoxicologist 1 year ago
No this is utter nonsense. How would your Botulinum get in the middle of a piece of meat in the first place? THere is oxygen there, too, by the way.
tartrazine 1 year ago
@tartrazine its rare but it has happened. try reading the american court records.
according to the U.S. food and drug administration there are between 10 to 30 reported outbreaks every year. perhaps you should write to them and say its nonsense instead of me.
do you know how botulinum spores work? if you did you would know how they could get into meat
intoxicologist 1 year ago
@intoxicologist and id like to see how many are involved with red meat i would think not many.. mot would be due to bad curing (but thats something you dont seem to know the difference between)
HomeDistiller 1 year ago
he admits in the video that perfect dry aging needs ideal temperature and ideal humidity.
this is no small thing.
the temperature are critical , the humidity is critical.
if all you had to do was keep it in the fridge for 4 days then all the butchers would still do it.
they dont because it is harder and more expensive than this guy suggest.
he also does not have an ultraviolet anti bacteria so have fun avoiding botulism which if you did this regularly you will get.
intoxicologist 2 years ago
Perfect dry aging yes, but we don't need perfect in real life. We have been dry aging for millenia without UV light! Even with minced meats as in salamis. Dry aging a solid muscle with its minimal surface area is a piece of piss,you just cut of any bad bits that might appear - they probably won't.
tartrazine 1 year ago
@tartrazine i agree but dry ageing done in this way does not use fridges and it involves a brining process, except uniquely i think in the case of italian parma ham.
you cant just pick and choose which bits you do right.
dry ageing has a process for a reason.
nobody that sells food or intends to sell food leaves meat lying around for days in domestic fridges!
intoxicologist 1 year ago
@intoxicologist no thats called curing you fool. dry aging requires no salt. do some reading
HomeDistiller 1 year ago
dry aging unit, thats awesome dude! I was fortunate enough to move into a place that had one as well :-) great vid man, THNAKS!!!
40sigsauer 2 years ago
lol @ "dry aging unit'
ShadowCPU 2 years ago
I use my small "beer fridge" for aging so no worry about odors. I also cover the beef with paper towels for the first few days, changing them each day, which helps remove the moisture and any blood. I normally age for 2 or 3 weeks. Not sure why people are so spooked to do home dry aging, just keep the temp down in the mid 30s and you are fine. Of course I'm also a PDXer so maybe we are a bit more food adventurous than others.
Donvido 2 years ago
I use a bamboo steamer from a chinese store. This way its protected from odor and it has layers with slats for drying individual steaks. It also comes in handy for making and aging cheese in a regular fridge too. It costed me $6
bonzaibb12 2 years ago
LOL thats jokes bro
iamwealthy01 2 years ago
This video is stupid........dry aging in a kitchen refrigerator absorbs odors unless you are some kind of uber clean freak.......three days of aging will be not be noticed in flavor or tenderness.....waste of time, just plain ignorant......
pioneerintegration 2 years ago
i have to get me one of them dohickys to dry age my own beef .. now is that ok for longer langth of time say 2 weeks dry aged beef ? or even longer then that ?
repellcliffjumper 3 years ago
With a home thingamabob you're not operating in ideal dry aging conditions so I wouldn't recommend going past 3 days. There's a very fine line between aging and spoiling so I wouldn't "Press Your Luck" unless you're willing to hit a "Whamie". That was a game show... 80's... Peter Tomarken... oh never mind.
bbqPDX 3 years ago
i remember that show .. u would have three players linded up and every one would say no Whamies no Whamies NO Whamies. wahhh wahh wahhhww. and the little red dude would run across the screen if u hit a whamie ,then laugh or dance was funny
repellcliffjumper 2 years ago
Excellent tip! Is a rub ever involved? Or would the spices suck all the moisture out?
eholler1 3 years ago
Taking moisture out is good but a rub would inhibit air flow from contacting the meat's surface, a vital reaction. Also a rub isn't going to penetrate deep into the meat, best to wait until before cooking for that.
bbqPDX 3 years ago