Dry Aging Beef at Home
A few weeks ago, I dry aged a slab of Australian Sirloin in my home. Due to my curious nature, the slab of meat only lasted 14 days in the fridge. It was already showing dry aging features, pellicles were already formed. The engineer in me was too hard to ignore haha.
My guide for dry aging at home came from Guga, the sous vide master. Here are a few links from the masterful Guga.
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