Id going to dry age a Five LB NY Strip Steak in my Refrigerator.
Im planning on to:
Trim Roast, Dry Roast
Place the roast on a wire rack in the back of the Ice Box, (where my SO cant directly see it).
After Maturing trim off the dried meat and add it to the roasting pan, (discard after roasting.
Question is How long should let the roast mature?
Thanks to All,