What are some of the conditions to be met when dry aging beef ? Can it be done at home ?
Dry Aging
Started by
GordonCooks
, Sep 16 2003 10:29 AM
1 reply to this topic
#2
Evan Lobel
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- legacy participant
- 23 posts
Posted 17 September 2003 - 09:54 AM
Hi, thanks for the question. Best conditions for dry aging are a relative humidity of 60% the air should be well circulated by fans and temperature at 38 degrees. Dry aging is not something I would attempt to do at home for many reasons. Beef needs to be dry aged in larger sections such as loins, ribs, etc. One cannot dry age a steak or two in the fridge, it will just get wet mould and be inedible.
EL
EL
