dry aging beef question.

[Nut chef]

hello all,i like to start to dry age beef in my kitchen,i have fair experience in making prochutto and salamis,for all i see online,they just place the beef on wire rack and let it dry,my question is- can you rub it with salt,just like prochutto,than after few days wipe the salt out  and let it dry,the salting,logically will inhibit bacteria growth and help in flavor development.anybody try it,or have opinion,thanks.

[chefmd]

I think real dry aging is a very precise temp/humidity process.  Not sure if you are going to try it in a home or professional kitchen.  Here is a few easy things you can do to the steak to enhance that funky umami dry aging qualities.  Sorry if it is not what you are looking for or if it is too basic 

http://www.epicurious.com/expert-advice/how-to-fake-dry-age-steak-article

[Nut chef]

Im going to do In professional kitchen,j just wonder why non of the ways calls for or salting the beef.

[barolo]

You might find help/answers here: Dry aging beef at home

[Nut chef]

cool,thqanks.

[jayt90]

You need the bacteria, not the salt.  It will penetrate over time and spoil the flavor.  A dedicated bar fridge with a small fan inside should be ideal. 

[paulraphael]

No salt. You're not trying to cure it.

 

What Jayt90 said about a fridge and fan. Also a thermometer, a humidistat, and some way of controlling the humidity (not sure the best way to do so, but there's probably discussion somewhere online).

 

Fridge needs to be at least big enough for half a subprimal of whatever cuts you want to age. There's little point in trying to age individual cuts.

Edited July 16, 2017 by paulraphael (log)

[Paul Bacino]

I usually do a 30/30

30 additional days in the cryo vac  (  wet  )

30 dry

I was doing these at home

 

 

 

[scubadoo97]

For those that don't have a dedicated refrigerator to dry meat, the Umami bags work well to dry meat in a non dedicated fridge as long as you have room