Quote:
Originally Posted by mthomas58
Got another slab of meat dry aging in the fridge. A 15.5lb NY Strip Loin 28 day dry age that will be ready on Sunday 3/13.
Day 1
Day 1
After 2 weeks
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Here's the final product after 28 days:
All trimmed up
2" Thick Steaks
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Last edited by mthomas58; 03-17-2016 at 07:47 PM..
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