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.
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
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