Quote:
Originally Posted by mattdavis11
Now I just have to figure out which way, and how long to age them. I know I'll dry age one for a couple of weeks, but how long and at what temp do you guys prefer?
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These are very good questions! I have always wondered about this..
Do you need a specialized or separate refrigerator??
You see meat aging in these steakhouse lockers - it looks dry and slightly shrunken, but not rotten..