Hi

Do you like dry aged meat?

Do you have any experience dry aging your meat?

I have no experience with that. Im sorry.

If you’re thinking of doing this at home, then I’d first read about wet aging. The basement spot I worked at had to make do with very limited space, and they got great results with wet aging.

I’m going to start a wet aging thread.

Fuck yourself

I might later.

carne envasada al vacio? eso es?

Creo que en español se llama "maduración en seco"

Have you tried rubbing the meat with lotion?

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

I remain engaged

maybe start with aging your lasagna before you graduate to aging meat, eh

Haha

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?

You eat steak for lunch pretty often