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Dedicated refridgerator for dry aging Beef.. That's my project this weekend! - Page 5

post #81 of 82
Quote:
Originally Posted by Go Lb Salt View Post
 

Gentlemen,

 

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Additionally, the one benefit of salt over any other process is the amount of moisture that can be drawn out of the beef in a relatively short period of time.  The Australian's lead the world when it comes to studying the dry aging process.  They have documented conclusively that all enzymatic breakdown ceases at 34 days.  Part of the dry aging process is for the benefit of tenderizing your beef, the rest is to draw out moisture for the purpose of intensifying the 'beefy' flavor.  Using a sea salt assisted aging method allows for 30% - 35% moisture loss in that 34 day aging period.  Approximately 1% moisture loss per day.  A typical dry aging process without the salt assist would require 75-90 days to get the same moisture loss.  Why wait that long if the same thing can be accomplished in 34 days?

 

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So, I got my beef from the butcher who had already hung the carcass 2 weeks before cut. I got big brime ribe roast cut with backbone and t bone roast with back bone. I hung them in the dedicated fridge which is kept at 37F. To do a 34 days dry age, I only need to hung them additional  34-14 = 20 days, correct? Thanks.

post #82 of 82

I fond to be the best guide for aging meat.

 

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

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