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Category: Dry Aging Meats

Dry Aging meat is such an incredible way to tenderize and elevate the flavor. Here you get to see many different dry aging projects as well as experiments. In this section you'll find everything from traditional techniques to modern hacks.

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Dry Aging Meats , Salumi/Whole Muscle

Making Bresaola Better

Today we are going to attempt to make an Italian classic charcuterie even better using a $1 steak. In this project we will be taking an eye of round, dry aging it, curing it, then drying it in a controlled environment. In the world of charcuterie there are many facets.
EricEric
June 27, 2020 4
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Dry Aging Meats

How Long Should You Dry Age Your Beef?

One of the questions we get asked a lot when it comes to dry aging is ,”How do you know when it’s ready?”. This is a great question as dry aging beef in your refrigerator is very different than dry aging beef in a designated chamber with controlled humidity and
EricEric
February 29, 2020 1
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Dry Aging Meats

100 Days in Lard – Extreme Wet Aging

Are you ready for another experiment? We’ve been extreme dry aging beef for quite some time and the idea of extreme wet aging has never really crossed my mind. The process of wet aging is totally different than dry aging. Dry aging relies on oxygen to act as a catalyst
EricEric
December 28, 2019 0
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