- 971 Posts. Joined 9/2006
- Location: Western Kansas
- Points: 10
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I've used the Cook's Illustrated technique several times with much success. I wrapped my steaks in cheesecloth, put them on a baking rack, and left them in the fridge for four days. They developed an out crust and much better flavor than steaks grilled straight from the store.
The way i understand the dry aging process .
It must be done under controlled humidity and tempratures for the process to work.
I have done the so called wet aging and could notice no apprecible difference in taste or texture.
i figure my smokin and grillin hasn't had any complaints so i won't waste time .