Dry aging beef?

Smokin Gator · 01-02-2011, 07:37 AM

I have never heard of anyone dry aging cuts of meats. Obviously it is done if you guys know a method. We used to dry age all the whole carcasses of beef that we killed. There is a BIG difference in the taste.

For our BBQ competition briskets we wet age them. We leave them in the cryovac for 45 days or until we start seeing the air bubbles develop. I don't think it makes that much difference in the taste, but they do seem more tender.

01-02-2011, 07:37 AM	#6
Smokin Gator Just plain insane! Join Date: Oct 2008 Location: The Swamp Posts: 6,237 Trading: (106)	Re: Dry aging beef? I have never heard of anyone dry aging cuts of meats. Obviously it is done if you guys know a method. We used to dry age all the whole carcasses of beef that we killed. There is a BIG difference in the taste. For our BBQ competition briskets we wet age them. We leave them in the cryovac for 45 days or until we start seeing the air bubbles develop. I don't think it makes that much difference in the taste, but they do seem more tender. __________________ Check out the Cigar Asylum Newbie Sampler Trade

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