I picked up a few dozen dry age kits from The Sausage Maker. Yesterday, I placed 3 ribeyes in one and a top eye round roast in another. I followed the instruction and tied them both.
Is there an optimum period of time to keep them refrigerated before opening and serving?
I am heading out on...
Last fall I butchered some home raised hogs and I wanted to take a stab at proscuitto.
I took the advice/tips from this video
Fast forward to today and this is how my aging is going:
I'm wondering if the mold on there is normal or if it's something I should worry about and/or possibly throw...
Hey, first post.
Glad I stumbled across these forums, looks like theres quite a bit of information here but I'm interested to hear your thoughts.
I've set up a mini fridge for dry aging.
Has a thermometer, humidity sensor, UV light and a fan for air circulation.
Humidity can be controlled...
Hi all! My name is Charlie, reaching out for help from down under, Australia.
I am trying to dry age for my first time, i bought the DryAgingBags and a vacuum sealer but for some reason the vacuum doesn't suck 100% of the air out of the bag, there's still gaps. after trying multiple times and...