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Dry-aging beef at home - ISO of specifics please for 28 days

c oliver | Apr 23, 201408:24 AM

Today or tomorrow I'm buying a whole, boneless, ribeye from Costco to dry age. I'm doing this cause I'm reading here how wonderful and easy. But I don't seem to find exact details. Maybe it's here but my searching hasn't turned it up.

I have a "dorm fridge" which someone pointed out would work fine. Do I just put the meat on on a rack and the rack on a baking sheet? I assume I dry the meat well to start with. Do I turn the meat at all? Any seasoning, i.e., salt? After the four weeks (that's 28 days, right?!?!) do I trim the meat in any way or just cut into steaks and freeze? Please feel free to correct me in ANY way. This is more money spent than I would care to waste by winding up with spoiled meat :( Thanks all.

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