Been a while since I have done this. This is pretty easy to do. You just have to be careful, because there is a fine line between dry aged and rotten.
Cacciatore bros. in Tampa had a 1 day sale. New York strip whole loins for like $3.49/lb. They will cut it free, but I said leave it whole
Just a quick rinse and in the fridge, wrapped in a bath towel
I have wanted to try this for quite some time, but my better half is reluctant. How long does the process take from start to finish?
I've aged beef in the fridge before.
I just put it on a wire rack over a cookie sheet and leave it on the bottom shelf.
You'll see it darken and harden as water leaves and flavor builds.
I've only gone a week but I imagine you could do 2 safely?
Most high end steak houses that serve dry aged beef usually dry them 3 weeks minimum.
This loin is kinda thin, so I will let it go 21 days, then will trim, cut into steaks and freeze in vacuum seal bags
Looks interesting. Can't wait to see the finished product.
