Dry-aged beef is a type of beef that has been aged for a period of time, often in excess of 21 days. This process allows the amino acids and enzymes in the meat to break down, resulting in a more tender and flavorful product. Dry-aged beef can be expensive to purchase, but with a little bit of time and effort, it’s easy to dry-aged beef at home. Here’s how:
What You’ll Need:
– 1 beef roast (ribeye, strip loin, or whatever you prefer)
– Unrefined sea salt
1. Start by trimming any excess fat off of your beef roast. You want to make sure that the fat cap is no more than ¼-inch thick.
2. Next, generously season the entire roast with unrefined sea salt. Be sure to use a large enough quantity that the salt visibly covers the surface of the meat.
3. Wrap the roast tightly in cheesecloth, making sure that there are no openings through which air can enter.
4. Place the wrapped roast on a wire rack over a baking sheet and store it in your refrigerator.
5. Depending on the size of your roast, the dry-aging process will take anywhere from 3 to 4 weeks. During this time, you’ll want to check on the meat periodically to ensure that the cheesecloth is still intact and that there is no mold or bacteria growth.
6. Once the dry-aging process is complete, remove the cheesecloth and trim off any excess salt. The beef is now ready to cook! Enjoy!
What you need to know before drying aging beef
If you’re looking to dry-age beef at home, there are a few things you need to know before you get started. Here’s what you need to know:
1. Make Sure You Have Enough Space
Drying age beef requires a lot of space – you’ll need at least a few square feet to do it properly.
2. The Beef Needs To Be In A Cool, Dry Place
Beef needs to be stored in a cool, dry place in order to dry age properly. Make sure the area is free from moisture and pests.
3. It Takes Time
Drying aged beef can take anywhere from 2-4 weeks, so make sure you have enough time before you start.
4. You’ll Need Some Specialized Equipment
In order to dry age beef at home, you’ll need a humidifier, dehumidifier, and thermometer to ensure that the environment is consistent and the beef is stored at the correct temperature.
5. There’s A Little Bit Of Risk Involved
Drying aged beef at home comes with some risks – it’s possible that the beef will spoil if not done properly. However, as long as you take the proper precautions, the risk is minimal.
Now that you know what’s involved in drying aging beef at home, you can decide if it’s right for you. If you have the time, space, and equipment, then go for it! Otherwise, there are plenty of great options for buying dry-aged beef already aged and ready to cook.
How To Store And Serve Dried Aged Beef
If you’re lucky enough to get your hands on some dry-aged beef, you’ll want to know how to store and serve it properly. Here are a few tips:
– Store the beef in the fridge, wrapped tightly in plastic wrap or butcher paper. It will keep for up to two weeks.
– If you’re not going to eat the beef right away, freeze it. It will keep for up to six months.
– When you’re ready to eat it, thaw it in the fridge overnight.
– Cut the beef against the grain into thin strips or slices.
– Serve it at room temperature or slightly chilled.
Curing your own meats at home is a delicious way to enjoy flavor-packed dishes without breaking the bank. Dry-aging beef is one of the best ways to add extra flavor and tenderness to your favorite cuts of meat. With just a little bit of time and effort, you can easily dry-aged beef at home using cheesecloth and butcher’s twine. So why not give it a try? Your taste buds will thank you!
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