For reds I do about 2 weeks.
Fillets and Backstraps get wet aged in a vacuum packed bag as you lose to much to trim with a dry age.
Any shoulder or neck slow cook joints go straight in the...
Type: Posts; User: Nick-D
For reds I do about 2 weeks.
Fillets and Backstraps get wet aged in a vacuum packed bag as you lose to much to trim with a dry age.
Any shoulder or neck slow cook joints go straight in the...