Dry aging is the process of aging meat such as beef by controlling the temperature and moisture of the container and draining the beef from excess moisture that could make bacteria grow and thus making the meat develop even more flavor and tenderness. A regular steak couldn’t hold a candle compared to a dry aged steak because the flavor and tenderness developed from the dry-aging process are off the charts. Please continue reading to find out the dry-aging process and how it works.
Dry Aging Process
The process dates back to the 50s by butchers that tried to create a tenderer and tastier cut of beef, and it turns out the experiment was a huge success, and the simplicity of the method is what makes it brilliant. All types of meat can be dry-aged, and the process can help the meat to develop flavor and become more tender. Here’s how you dry age meat:
- Prepare the meat by finely cutting it into large chunks from the loin or rib area.
- Rinse the cut of meat, then use paper towels to dry it.
- Wrap the meat with three layers of cheesecloth and put it on a tray or a rack to let them rest.
- Put the meat inside a fridge and let it be for a week to make the meat even tastier, but don’t forget to unwrap the cheesecloth and rewrap it again after the first day to avoid it sticking to the meat.
- After a week has gone by,
