A more beefier flavor is produced by aging beef.In a process called wet aging, shrink wrap is used to aged beef.Exposure to the air will cause water to evaporate from the meat.Dry aging is when the skin is dry.Dry aging can take anywhere from two to three weeks depending on the type and cut of meat, as well as the desired end flavor and tenderness.
Step 1: There should be a separate dry aging fridge or freezer.
To dry age your meat safely, you need to limit changes in temperature and humidity.During the aging process, it's important to keep your meat at the right temperature.Designating a separate dry aging refrigerator or freezer is the easiest way to do this.Meat will not freeze below 32F (0C).The ideal temperature for aging is 36F.It's not a good idea to use your everyday refrigerator.The temperature and humidity will change when you open and close your refrigerator.You can use a small fridge or storage freezer for dry aging.
Step 2: It is a good idea to clean your fridge.
Strong flavors and odors will be absorbed by meat.The taste of your meat will likely be influenced by items like cheese, fish, and garlic.The natural flavor of your meat will be protected by a thorough cleaning before dry aging.A general purpose cleaner is the best way to clean your freezer to make sure there are no subtle contaminants.If odors persist after cleaning, you can sprinkle a layer of baking soda on the inside of your refrigerator/freezer and wipe it with a rag.
Step 3: Take a look at the temperature in your fridge.
Home fridges and freezers may not have the same internal temperature as commercial grade ones.If your refrigerator doesn't have an internal temperature gauge, you'll need to buy one to ensure a consistent temperature throughout the aging process.A specific intended cold temperature/freezer thermometer might not be able to stand up to the cold temperatures.These are likely to be available at your local hardware store.A humidity gauge is something you might want to look for in a thermometer.Many at home dry-agers have found that a wider range has little effect on the end product.
Step 4: Adding a fan will increase circulation.
The dry aging process depends on air circulation.Meat failing to dehydrate at the optimal level can be a result of limited circulation.Adding a small desk fan to the inside of your meat refrigerator/freezer can solve this problem.It is possible to cut a notch in the seal of your refrigerator/freezer.Pack any open gaps with some kind of insulation after fitting the cord into the notch.
Step 5: Choose a large cut of meat.
New York strips, rib steak, and Porterhouse cuts are some of the types of meat you'll want.Small cuts of meat can make them seem too small to be the main course of a meal.Smaller pieces can be trimmed down.Dry aging will not work with individually cut steaks.rib sections 103,107,109A, and109 Export are a whole cut.Boneless beef rib or loin roast is a good option for dry aging.If you buy one of these cuts from a butcher, you should ask him not to trim it.Don't trim your meat before storing it.
Step 6: Look at the color of the meat.
The color is related to how tender the beef is and how long the aging process should last.If your beef is dark, it doesn't need to be aged for more than a week.The beef that is lighter in color should be aged for at least 7 days.If you can't discern the color of your meat at a glance, you might want to compare it with a fresh cut.
Step 7: The meat should be unwrap and washed.
Take the meat out of the package.All the meat exposed to the open air should be washed with cool water.pat the meat dry with paper towels after rinsing.Your meat is ready to be wrapped once it is dry.
Step 8: Wrap your meat in cloth.
The meat will not dehydrating suddenly if there is a protective barrier around it.All exposed portions of your cut of meat should be covered by three layers of cloth.A triple layer of paper towel can be used to protect your meat from dehydration.
Step 9: You can put your beef in the refrigerator or freezer.
If you want to put your meat on a tray, you can either put it on the clean rack of your refrigerator/freezer or the rimmed baking sheet.Make sure your fridge is at 36F (2.2C) by setting it to low.
Step 10: Wrap meat after the first day.
Sometimes your covering can get stuck to the meat as it ages.After the first day, remove your paper towel covering and then rewrap the meat using the same covering.When the aging process is finished, you'll be less likely to leave fibers behind as your paper towel has already absorbed some water from the meat.
Step 11: Allow your meat to mature.
It's a good idea to dry age your meat for a long time.You won't notice a difference in your meat when it's been aging for less than two weeks.It's common for meat to smell bad during the aging process.It's good to use a separate fridge/freezer for aging since this could affect other meat in your fridge.
Step 12: It's time to remove the dry exterior.
The outer parts of the meat are the most dehydrated.Under this surface, you'll find the tender, delicious meat that aged beef is known for.Remove the outer layer with a sharp knife.If you notice dried fat in your meat, shave it.Good fat that still looks moist should be kept.
Step 13: After aging, consume the beef.
You can cut your meat into portions now that the aging is complete.After that, you should eat meat to prevent post-aging breakdown.If you can't eat the meat the day it is done aging, you could leave it in the fridge for a couple of days.