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 vacation in about 2 1/2 weeks and would like to try the steaks before I leave, but I want to leave the roast alone until after I get back in early August.
Any advice is appreciated.
Thank you
Peace
Is there an optimum period of time to keep them refrigerated before opening and serving?
I am heading out on vacation in about 2 1/2 weeks and would like to try the steaks before I leave, but I want to leave the roast alone until after I get back in early August.
Any advice is appreciated.
Thank you
Peace