Have any of you ever dry aged meat?
I am having a meat exchange Monday night. (the wives are having a cookie exchange, so we made this up). I keep hearing how good dry aged steaks are, and want to try it. Have any of you ever done it? How do or did you do it? Was it worth it? How was the flavor different? Better or worse?
I know as a kid when we hunted animals, for food because we were poor, we always hung them in the cold garage for three weeks to a month. Isn’t that the same as dry aging?
Did any of you have a preferred cut you liked best this way? Do you have a recipe that would be awesome for this meat exchange? Thanks as always!
Thanks for the help!