Dry aging beef?

[mosesbotbol]

Originally Posted by jonumberone

Traditional vacuum bags wont work, Neil. They won't allow the moisture to escape, so the meat won't dry out.
You can do this without using any bag at all, like my first attempt.

I like to use a bag, you want moisture to escape, but not as fast as the fridge does on its own. I'll put meat on a plate with a paper towel under it, put meat/plate in a blown up plastic bag and either put some holes in the bag or leave the bag slightly open. The idea is control moisture. Dry aging rooms like David Burke uses are just cold with high humidity than a fridge. Home dry aging devices are just fancy boxes in a fridge that control humidity loss...

Normal fridge will dry out your meat before it gets a chance to dry age. You'll end up trimming away a lot more meat than they pros would. Your dog will disagree and say to keep it the way it is for his scraps.