It was a smash! I only went for 3 days as a sort of newbie trial.. No problems what so ever.

Next time I'm going 7 days..

To it I made Pomme Chatûe and garlic bread.. The meat itself was juicy and tender as tender can and should be.. I simply just massaged it with sea salt and freshly ground black pepper, broiled it in butter in my well seasoned cast iron pan the steaks were about an inch thick each since I had my dad over and he's not a fan of having his meat served "blue/rare" like me I cooked it about medium that's 2 minutes on each side on high basting it with butter from the pan.

I removed the meat let it sit for about 10 minutes in aluminium foil, during that time I added some beef stock to the pan and scraped up all those nice good bits, I then added cognac, cream and whole green peppercorns a bit of salt.

I served it all with a nice bottle of red, and my father had to admit I'm a damn fine chef.

 

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How did you dry age it, describe your setup and method.

 

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it's laughable how easy this is.. I'll never pay for dry age again!

You will need a dish with a bit of depth or one of those disposable aluminum things.

I used chopsticks, you can use bbq skewers or some such.

and non stick kitchen paper, you know the stuff that won't fall apart or stick to the meat if moist. -can also be done with a clean cotton towel.

Take chop sticks place it over a dish so that there is room below the chopsticks, you can just as easily make holes in a disposable aluminum dish and use bbq skewers.

Simply pack your meat in one layer of kitchen paper.

place on your chopsticks/skewers and let it rest in the coolest part of the fridge for a day, replace kitchen paper or cotton cloth every day.

If the meat changes color or smells a bit iffy it's okay.. I did this for 3 days but it seems 7 days is doable, avoid doing this during humid months like august in Sweden.

 

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I haven't looked this up, but it would seem that 'hanging' meat has been around a long time.


So has illness due to bad practices.


The method you are talking about is simply dehydration and 'slow' rot - anyone remember the scene (book and movie) from 'Shogun' where they discuss the British penchant for hanging pheasant by the neck until the body pulls free and then cooking and eating it?


Most retail meats are already aged somewhat - don't screw around Manny.

 

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I can take a day throwing up to know how far I can go

srsly tho I know how far I can go, and I'm not ready to endanger myself.. I also only buy from a meat store which specializes in finer cuts, this rib-eye was on a cow some hours before I bought it.. 7 days is the pain threshold for cut up steaks, if I bought a whole rib eye steak I could age it up to 11 days.

I do not recommend buying steak for dry aging that comes in those mass produced vaccum thingies you pick up at any random supermarket.

 

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Almost all our beef is aged here in the US.

 

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Yep,


Further let your meat age in a cooler before you even take it off the carcass. 25 days is a good hang time. You won't have to age it further.

 

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One of the cooks at work will do his for three weeks, but he knows what he's doing.

 

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