OTHER INTERESTS > Grillin' & Chillin'

Dry Aging

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BigPrince:
............

clark123456:
Damn...very interested in your results!

tcdawg:
Can I rent a corner?

Dry aged steak is the absolute best

Little Alley has a 60 day dry aged rib eye that is insane

Mortalis5509:
Cool stuff.

I have read in the past about doing it in the fridge with emery cloth. Never looked into it.

Mortalis5509:
So how do they work? Reduced o2? Light? Temp controlled? Basically the bateria is breaking down the meat in a controlled environment? Is it kind of an extension of rigamortis?

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