How To Dry Age Meat At Home

For example a strip loin shell bone in or a 107 109 rib basically a giant slab of bone in ribeye.

Run the cord out the front door along the bottom liner keeping it as flat as possible. This small range doesn t leave much room for error. To dry age meat successfully you need low temperatures. Designating a separate dry aging refrigerator or freezer is the easiest way of doing this.

The fridge temperature should be between 29 and 40 degrees fahrenheit. You need to choose high quality large cuts of beef so rib roasts with the bones still in or whole rump caps for example are ideal. Dry aging beef isn t as simple as placing a steak on a plate and letting it sit in the fridge for a few weeks. You also want a piece of beef with the thick fat cap still in place which helps when you trim your aged piece of beef.

It is especially important to keep your meat at the right temperature during the aging process. How to dry age beef at home one. Unless your refrigerator is odor free a mini fridge is the best possible option. To promote drying of the surface and even aging you want to stick a fan inside your fridge to keep air circulating.

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The longer a piece of beef has been dry aged the more flavorful and tender it will be. First it does require the purchase of some equipment. Trying to dry age meat in a regular fridge can also make the moisture levels unbalanced. Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.

Place a small electric fan inside to provide a steady airflow inside the fridge. Unwrap the beef rinse it well and pat it dry with paper towels. How to dry age beef at home. You will need to invest in a few tools in order to do it properly.

What you should be dry aging are subprimals or larger whole muscles. To dry age your meat safely and properly you ll need to take steps to limit changes in temperature and humidity. Although you can dry age meat at home i would recommend you give this some serious consideration before delving into it. Ideally the temperature range should be between 34 7 degrees fahrenheit and 35 6 degrees fahrenheit.

Set up your fridge at a temperature of 1 to 3 degrees celsius 34 to 38 fahrenheit. The first thing you ll need is a dedicated refrigerator that s capable of holding 36 f. When you combine the amount of rind trimming that needs to occur along with the smaller size you ll be left with barely a sliver of a steak. A dedicated refrigerator a small fan a sheet pan and a wire cooking.