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Imagine a BBQ party or a dinner with your family, and you are a "chef." Everybody thinks the steak is delicious, and you have a chance to tell them, "I dry aged it myself." How exceptional is that? It might seem impossible at first. You wonder it is the skill only of high-class chefs or costly to dry mature meat by yourself.

It is possible to age the meat at home without any big-budget equipment. You can use butter, cheesecloth, or dry age bags. "Why bother? I can buy dry aged meat and cook it, you think. The first reason, you will be able to brag to your friends, family, and guests it is your home dry aged meat. Second, it will be homemade, and you will be able to control all the processes.

Why is dry age meat special?

Dry age meat is known for centuries. It was called the "hanging of meat." The meat was hung up by a hook. Erratic temperature endangered the process because the bacteria could affect it and ruin the meat.  This method of meat preservation makes the meat much softer and intensifies the taste. The flavor becomes nutty, and a cheesy aroma spreads in your kitchen.

The dry age method had been used until the 1970s. Vacuum technology had been invented, and wet aging conquered the market. It enabled a faster production, with meat losing less weight but acquiring a slightly acidic metallic taste. Faster production meant more profit; therefore, it became more popular.

Nowadays the older way becomes more and more trending. Such innovations like dry age bags allow people to mature meat at home without much effort. The good fortune is the risk of ruining the meat eliminated because we have fridges to control the temperature and humidity level.

Butter, paper towels, or dry age bags?

The most expensive way to dry age meat is high-quality fridges for meat maturing. That kind of equipment needs space and money. Indeed, it is not affordable for most delicacy lovers. The thought of enjoying a delicious and tender steak from a restaurant might seem impossible during the quarantine, but you can dry age it in your kitchen using your fridge. Do not worry; no hook is needed! Using butter, cheesecloth, or dry age bags, we can make our delicacy at home.

What is the difference? The cheesecloth method is unwrapping and rewrapping meat daily. Every day you will have to remember to take care of your valuable meat and resist the lust to eat it right here right now. You cannot forget to wrap continuously; it is a daily commitment. The butter method requires a lot of butter. Unlike the cheesecloth method, you can leave the meat in the butter and forget it. The only reminder of your delicacy will be the buttery smell in the fridge. Some people like it, some people find it a little bit irritating.

What if you want to be able to leave your home for a weekend? Or maybe you do not like the buttery smell in the fridge? The dry age bag method requires less time because you do not need to check on your meat every day. You will not sense the buttery notes in your fridge as well.

Dry age bags? I have never heard of it!

Rather than putting your meat inexpensive meat maturing fridge, you can save so needed space and money using dry age bags. It is a modern way to preserve meat because you do not need a hook, and you can control the temperature and humidity in your fridge. Dry age bags have a superior membrane technology that allows the meat to release the moisture out by keeping your delicious steak safe from bacteria and odors. At first sight, the membrane might seem too thin for meat, but it is strong enough to hold it.

By using dry age bags, you will be able to make high-quality steaks in your kitchen. The unique technology permits the oxygen to exchange and, at the same time, enhance the aroma. This way, your meat will be maturing safely and will avoid the risk of ruining it. Impress your guests with the steak you dry aged because the flavor will be like in the restaurant.

Dry age bags make your meat maturing process easy

Obviously, you must have meat. The quality of the meat should be the most considerate step. Make sure it hasn't already gone through wet maturing. Keep in mind the volume shrinks because the water is released, so do not use small individual pieces of steaks. It should be larger pieces of meat like porterhouse, New York strip, or rib-eye steak.

Do not dry the surface of the meat before putting it into the dry age bag. The liquid helps the meat stick to the bag; therefore, it allows the maturing process to be as effective as possible. Put the meat in the dry age bag and vacuum with a sealer. A vacuum sealer is a must. Without it, you risk the precious meat being wasted because bacterias and odors could ruin it easily. It is best to seal with a roughly 10 cm margin from the meat.

Now you can put it in the fridge. If your fridge has glass shelves, put the meat on the rack. The rack should ensure proper air circulation in both the upper and lower part of the meat, the grid, for example. The temperature must be below 40°F. The humidity level should not be too high. 75-80% is recommended.

Welcome to the Blackhole

The very minimum amount of time to age the meat is around 28 days. The meat is tender, and the taste is intensified.  The question what happens if you keep it safe in the dry age bag cocoon for longer. What is the maximum storage duration? After 28 days, the meat is pretty much as tender as it is going to be. However, the nutty flavor notes get stronger only with time. Some people leave it for 40, some for 60-80 days.

Practice, practice, and practice. Find the aging duration which is the most delicious for you. Consider the fact the more you age the meat, the thicker the rind will be; as a consequence, you will have to cut more meat away. Is it worth the taste? Try less the first time and increase the storage time if you feel you want more flavor. Eventually, you will find the best and most delicious storage time for you.

It is so hard to wait for the delicious steak while it is casually relaxing in the fridge just under your nose in the dry age bag, but the intense taste will pay for your patience. Maybe you have enough place in your fridge to age several pieces at the same time?

Finally, unpacking the dry age bag

Your meat has matured! To take it out of your dry age bag, you should cut it and remove it from the meat. If the rind is dark red or brown and seems completely dry, you most likely did everything right.  Shave it off. If you leave the rid, it will not soften during the cooking process. Can you see the red meat which hides under the crust? What a view!

What if you see some muscle itself became brownish like the rid?  Does the brownish piece feel like the rest of the meat? Does it smell intense but right? Trust your instincts, trust your nose, and touch! If the smell and the consistency seem right and do not smell foul, it is safe to eat. If you have any little doubt, cut the suspicious piece out. Nobody wants food poisoning.

BBQ time

Cut the meat into the steaks or cook it all. There is a difference between dry aged steaks and fresh-cuts. The contrast is not only in flavor but in the cooking process as well. Dry aged meat lost the moisture, so if you overcook them, they might quickly become dry. It would be a shame to ruin steak you dry aged by yourself for several weeks.

Keep an eye on your meat. Use a thermometer to confirm your steak is cooked as much as you want. Pull the thermometer off before the meat reaches the desired temperature. This way, you will not overdo your delicacy and will experience the best flavor and smell combination while eating it with your family or friends.

Is it worth the effort?

Definitely yes! The thrill of waiting the day to unwrap your meat from the dry age bag. The compliments from your guests about such professionally made meat. The flavor intensified, and the kitchen smells just divine. Bite follows bite... and from now on there is always a special place in your fridge for dry aging meat.