Dry aging

Mmmm...sacrilicious...
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Jorge
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Dry aging

Post by Jorge »

Hi

Do you like dry aged meat?

Do you have any experience dry aging your meat?
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lennytheweedwhacker
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Re: Dry aging

Post by lennytheweedwhacker »

I have no experience with that. Im sorry.
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I'm not gonna stand here and wait
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tragabigzanda
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Re: Dry aging

Post by tragabigzanda »

from the ashes of tonkotsu
Last edited by tragabigzanda on Tue January 06, 2026 10:56 pm, edited 1 time in total.
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lennytheweedwhacker
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Re: Dry aging

Post by lennytheweedwhacker »

I’m going to start a wet aging thread.
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Jorge
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Re: Dry aging

Post by Jorge »

lennytheweedwhacker wrote:I have no experience with that. Im sorry.
Fuck yourself
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lennytheweedwhacker
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Re: Dry aging

Post by lennytheweedwhacker »

Jorge wrote:
lennytheweedwhacker wrote:I have no experience with that. Im sorry.
Fuck yourself
I might later.
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I'm not gonna stand here and wait
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VinylGuy
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Re: Dry aging

Post by VinylGuy »

carne envasada al vacio? eso es?
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Jorge
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Re: Dry aging

Post by Jorge »

VinylGuy wrote:carne envasada al vacio? eso es?
Creo que en español se llama "maduración en seco"


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BurtReynolds
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Re: Dry aging

Post by BurtReynolds »

Have you tried rubbing the meat with lotion?
Last edited by BurtReynolds on Tue January 17, 2023 3:45 am, edited 1 time in total.
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tragabigzanda
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Re: Dry aging

Post by tragabigzanda »

from the ashes of tonkotsu
Last edited by tragabigzanda on Tue January 06, 2026 10:56 pm, edited 1 time in total.
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Jorge
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Re: Dry aging

Post by Jorge »

tragabigzanda wrote:Jorge please tell me whether or not you’re contemplating dry aging meat in your apartment so I know whether to ignore this thread
Contemplating feels like the right word for my current level of commitment to the idea, yes
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knee tunes
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Re: Dry aging

Post by knee tunes »

Image
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tragabigzanda
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Re: Dry aging

Post by tragabigzanda »

from the ashes of tonkotsu
Last edited by tragabigzanda on Tue January 06, 2026 10:56 pm, edited 1 time in total.
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knee tunes
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Re: Dry aging

Post by knee tunes »

Image
Vitalogist wrote:As a hotel manager, you can imagine the amount of beige I’ve seen in my career.
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knee tunes
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Re: Dry aging

Post by knee tunes »

Image
Vitalogist wrote:As a hotel manager, you can imagine the amount of beige I’ve seen in my career.
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The Argonaut
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Re: Dry aging

Post by The Argonaut »

maybe start with aging your lasagna before you graduate to aging meat, eh
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knee tunes
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Re: Dry aging

Post by knee tunes »

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Vitalogist wrote:As a hotel manager, you can imagine the amount of beige I’ve seen in my career.
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Jorge
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Re: Dry aging

Post by Jorge »

The Argonaut wrote:maybe start with aging your lasagna before you graduate to aging meat, eh
Haha
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Jorge
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Re: Dry aging

Post by Jorge »

Today I tried my first dry aged steak. A 35 day dry aged ribeye from my favorite online supplier. I really feel like I got ripped off lol. I cooked it like I do most steaks, reverse sear method to a perfect medium rare. And it just felt like a slightly drier version of a regular steak. I didn't get any of the "funkiness" I often hear about. Maybe 35 days isn't long enough? I should be able to detect a difference in flavor, right?
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Re: Dry aging

Post by bodysnatcher »

You eat steak for lunch pretty often
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