Hello -
New to the forum. I'm cooking a beef wellington for Christmas - not smoking, just baking, so apologies that this is somewhat off-topic for the forum (but WHERE ELSE ON THE INTERNET can I find people that might know the answer to this question?).
I'm planning to dry age a couple of tenderloins in my Dry Ager (dryager.com) for the wellington - I want to maximize taste/texture from the dry-age while minimizing waste (hopefully don't have to trim anything). Anyone have experience dry aging tenderloin? I have full temp/humidity control. How many days? Ideal temp/humidity?
Thank you all for input! Hope to spend more time here in the future (especially when the northeast winter lets up and I get back to BBQ).
New to the forum. I'm cooking a beef wellington for Christmas - not smoking, just baking, so apologies that this is somewhat off-topic for the forum (but WHERE ELSE ON THE INTERNET can I find people that might know the answer to this question?).
I'm planning to dry age a couple of tenderloins in my Dry Ager (dryager.com) for the wellington - I want to maximize taste/texture from the dry-age while minimizing waste (hopefully don't have to trim anything). Anyone have experience dry aging tenderloin? I have full temp/humidity control. How many days? Ideal temp/humidity?
Thank you all for input! Hope to spend more time here in the future (especially when the northeast winter lets up and I get back to BBQ).