Dry aging Dad

Dry aging enthusiast.. Perfecting the craft of dry aging at home. Sharing the experience.

[Dry aging Dad @DryAgingDad]

Does dry aging a steak longer make it better? Find out here. https://t.co/51RdjDp0S1

[Dry aging Dad @DryAgingDad]

https://t.co/vzMV7rBT15

[Dry aging Dad @DryAgingDad]

https://t.co/BxY7eYF04e

[Dry aging Dad @DryAgingDad]

https://t.co/Lzhsw2Xwwb

[Dry aging Dad @DryAgingDad]

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[Dry aging Dad @DryAgingDad]

https://t.co/g9tRGCzqPy

[Dry aging Dad @DryAgingDad]

https://t.co/G9hyEQiXce

Would you try this?

[Dry aging Dad @DryAgingDad]

New video

https://t.co/YWLvfg3jfW

[Dry aging Dad @DryAgingDad]

New short video. See what 21 day dry aged meat looks like. Mmm. https://t.co/1juNWEHd2c

[Dry aging Dad @DryAgingDad]

A view of 7 day dry aged meat
https://t.co/3GUBPBzMxi

[Dry aging Dad @DryAgingDad]

New video. Sous Vide Ribeye https://t.co/uQyJYX0c6J

[Dry aging Dad @DryAgingDad]

Sous Vide London Broil with Dijon Soy Glaze is the perfect way to turn an inexpensive cut of beef into a tender and flavorful steak! #sousvidelondonbroil #sousvidebeef #londonbroil https://t.co/b5fCYId6c4 via @wenthere8this

[Dry aging Dad @DryAgingDad]

Using a Govee Bluetooth thermometer/ humidistat, which I monitor by phone, I can ensure the dry age interior maintains the temp and humidity we need.

[Dry aging Dad @DryAgingDad]

@skeating119 No, it is an enzyme reaction that takes place internally. Controlled decomposition.

[Dry aging Dad @DryAgingDad]

Here is what a huge sirloin looks like after 2 days in the ager.

[Dry aging Dad @DryAgingDad]

@skeating119 Pellicle is the dry crust that gets cut off

[Dry aging Dad @DryAgingDad]

13 days. Pellicle is forming. Note the slabs of meat are beginning to shrink somewhat. Moisture is being lost, leading to a concentration of protein and flavor.

[Dry aging Dad @DryAgingDad]

Trimmed up and ready for vacuum sealing, after we eat a few.

[Dry aging Dad @DryAgingDad]

44 day aged ribeye. Look at the deep red color.

[Dry aging Dad @DryAgingDad]

Fully aged. Pulled them at 44 days. Time to trim and make steaks!