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Dry Aging Beef at Home

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Post Sat Oct 04, 2003 7:00 pm
phillyjazz well done
well done

Posts: 2948
Location: Philly

http://www.azbbqa.com/Articles/dryagedbeef.shtml

This site gives instructions on hpw to dry-age beef in the fridge. Has any one tried this ??
A boon to carivores or a recipe for Ptomaine ???

Comments, please. I am trying a cross rib roast (the latest Cook's Illustrated said even threee days would make a difference.)

Maybe I'll keep stretching the duration until I get sick ....

Post Mon Oct 06, 2003 4:11 pm
wfd146 rare
rare

Posts: 12
Location: Wilmington, DE
I did something like this last year with a rib roast. It was on Good Eats with Alton Brown. I'll try to find the whole recipe on FoodTV or his web site..

Post Mon Oct 06, 2003 4:15 pm
wfd146 rare
rare

Posts: 12
Location: Wilmington, DE

Post Thu Oct 16, 2003 8:38 pm
phillyjazz well done
well done

Posts: 2948
Location: Philly

The beef turned out quite tasty, and we are all still alive. I though I'd try this on a cheaper cut before letting a standing rib roast rot in my fridge, I'm lucky our local supermaket sells choice grade as the default. I would not try this with select (although ALL bone-in rib roasts seem to have enough marbling to withstand this treatment.)

I'll let you know ... I have a pork shoulder to smoke first ...


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