Dry Aging Beef

Always read about Dry Aging Beef, and kind of understood what it meant but had never really looked into the process or what makes it better or worse.

While trolling through one of my favorite forums (The BBQ Brethren) I saw a post someone had made on the very subject leading to an article on the web.  Thought I'd share that very article.


Dry Aging At Home

Quick definition of Dry Aging: Dry aging is done by hanging meat in a controlled, properly managed, and refrigerated environment. Temperature should be between 36 degrees F and freezing. If you get it to cold, the meat freezes and stops the aging process.  You get it to warm and the meat will spoil. Humidity control is also needed to reduce water loss. Humidity should be around 85.  Proper air flow is required to prevent bacteria from running a muck and destroying the meat; often the meat will be suspended (hung) and a fan on low setup to blow around the meat. 

Example of a Dried Meat chamber.

 

    Image from:  www.gallaghersnysteakhouse.com/