Meat: Dry Aging Basics for Home Cooks

Notes

The science behind dry aging lies in the controlled enzymatic breakdown of muscle fibers and fat, which tenderizes the meat and concentrates its flavors. Maintaining the correct environment is crucial; too much humidity can lead to spoilage, while too little can cause excessive drying. Mold is a natural part of the process, but it must be monitored and managed. If you notice any off-odors or sliminess, it's a sign to stop aging and use the meat immediately. Safety is paramount, so ensure your setup is clean and sanitized before beginning. Dry-aged meat is best consumed soon after trimming and cooking, but leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Steps

1. 1 Select a well-trimmed primal cut of beef, such as a rib roast or loin.
2. 2 Pat the meat completely dry with paper towels to remove any surface moisture.
3. 3 Place the meat on a wire rack set inside a rimmed baking sheet to allow air circulation.
4. 4 Cover the meat with cheesecloth to protect it from dust and contaminants.
5. 5 Position the setup in a controlled environment with a temperature of 34°F to 38°F and humidity of 65% to 80%.
6. 6 Check the meat daily for mold, trimming off any that appears with a sharp knife.
7. 7 Turn the meat every few days to ensure even aging and air exposure.
8. 8 Monitor the weight loss, aiming for 1% to 2% reduction per week.
9. 9 After 2 to 6 weeks, evaluate the meat's aroma and texture to determine if it has reached your desired aging level.
10. 10 Remove the cheesecloth and trim off the outer layer, known as the 'bark,' before cooking.
11. 11 Sear and cook the meat to your preferred doneness, savoring the enhanced flavor and texture.
12. 12 Rest the cooked meat for at least 10 minutes before carving to preserve its juices.