WebYou know you are dry aging correctly by observing the surface of the meat and smelling the meat. If dry aging is successful, a hard crust (pellicle) will form on the surface in around one week’s time. As time goes by, it will develop a nutty, cheese-like smell. WebConsider how a dry-aging refrigerator outperforms your standard home fridge: It keeps its contents cold. To dry-age meat successfully, you need low temperatures. Ideally, the temperature range should be between 34.7 degrees Fahrenheit and 35.6 degrees Fahrenheit. This small range doesn’t leave much room for error.
How To Dry Age Meat at Home in the Refrigerator
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How to Age Beef: 13 Steps (with Pictures) - wikiHow
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