dry-aging meat
You can do it at home! All you need is a fridge!
For more info, Google "dry age meat fridge" or "homemade dry age meat" etc.
My experiments (August 1, 2012):
For more info, Google "dry age meat fridge" or "homemade dry age meat" etc.
My experiments (August 1, 2012):
- Just put two big slabs of NZ Grass-fed Beef Striploin onto 2 big plates in the fridge. Each plate having 3 plain wood chopsticks (without varnish/paint) to put under the meat to hold it up and prevent it from touching the plate - allowing air to ventilate on the bottom side of the meat.
- Decided to do this because the Striploin was very tough and lacking flavor. Probably never buying Striploin cuts again. Last Sirloin Grass-fed beef cut I got didn't need any aging and tasted exactly like creamy butter. The sirloin fat has now become my new favorite food (I was allergic to dairy since a young age and never had the chance to try it).