Like I posted earlier today, I'm gonna attempt to dry age my own steaks. I had the best steak of my life a few weeks back. It was dry aged for I wanna say... 18 days? Anyway, I saw an episode of "Good Eats" where Alton Brown broke down a home method for dry aging. Not sure how long I'm gonna age but I bought 2 steaks to test out 2 different time lengths.
2 USDA Choice Ribeye
IMG_6941 by Audie Brown, on Flickr
Makeshift container and rack using a foil pie pan and skewers
IMG_6942 by Audie Brown, on Flickr
The only part I didn't get from Alton Brown, using salt to draw out and absorb moisture
IMG_6943 by Audie Brown, on Flickr
Steak covered up with a paper towel, will change out daily
IMG_6944 by Audie Brown, on Flickr
In the bottom of the fridge they go. Fridge is set at 35 degrees.
I'm going to snap a pic of the steaks each day as I change out the paper towels to see how they change. If anyone has any advice or input, I would love to hear it as it relates to dry aging.
2 USDA Choice Ribeye
IMG_6941 by Audie Brown, on Flickr
Makeshift container and rack using a foil pie pan and skewers
IMG_6942 by Audie Brown, on Flickr
The only part I didn't get from Alton Brown, using salt to draw out and absorb moisture
IMG_6943 by Audie Brown, on Flickr
Steak covered up with a paper towel, will change out daily
IMG_6944 by Audie Brown, on Flickr
In the bottom of the fridge they go. Fridge is set at 35 degrees.
I'm going to snap a pic of the steaks each day as I change out the paper towels to see how they change. If anyone has any advice or input, I would love to hear it as it relates to dry aging.
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