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https://www.youtube.com/watch?v=G2KbzE85DNs
https://www.youtube.com/watch?v=DE4ZHoVLUWY
https://www.youtube.com/watch?v=Ta1Ay5lQuAA
Very interesting videos on dry aging of beef. Definitely going to give this a go as I love 30 day wet aged eye fillet. Looks like steak at around the 40 day aging should be the initial target.
Is the title right,400 or 40 ?????
Watch the first video …..Quote:
Originally Posted by Huk
Title is correct - 400 day old dry aged beef.
The key is the temperature and the salt in the chiller environment used to keep the humidity correct (and I suspect, to keep certain air borne pathogens to a minimum).
High class steak houses are typically using 180 day aged beef.
Cheers fairly techo interesting though
Good god can people yammer on bloody youtube! I could read the story faster.
But the thing really interests me. A humidity-controlled walk-in chiller is definitely on the list. I do a bit of biltong now and then, and would love to get into salamis etc.
chiller is a bit overkill unless you are running a restaurant. A small bar fridge or what ever fridge you have as a back up with some ability to control or monitor humidity would be perfect for me
Im doing some fridge cured prosciutto-ish thing in my fridge at the moment that i turn each day, whether I eat it or I throw it away is going to be interesting
takes something like 3 weeks ish time and its lame having a large part of my kitchen fridge taken up by this
I'm thinking about this.
Fridge in garage for doing dry cure bacon and hams
It's a work in progress