Heath Robinson dry age setup. 60 days. Then 131 deg for 90 minutes. Flamethrower finish. Banging. Turns out though that the Wife doesn't want regular updates of the temp and humidity of the fridge! 😂😂
by Crafty-Nature773
3 Comments
themilkmanjoe
Did you trim the dry aged outer layer?
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I like between 10 and 30 days the most. Past 45 it starts getting more of the charcuterie flavors. I like those flavors but they can overwhelm the steak flavors.
keepseeing444
Looks great! For me 45 days is best before it starts getting too funky.
3 Comments
Did you trim the dry aged outer layer?
I like between 10 and 30 days the most. Past 45 it starts getting more of the charcuterie flavors. I like those flavors but they can overwhelm the steak flavors.
Looks great! For me 45 days is best before it starts getting too funky.