Everything You Need To Know About Dry Aging

Dry aging is the process of aging meat over a period of time in the perfect environment. The process of dry aging has been around for centuries, it was originally used as a method of preservation which was done using caves and cellars.

Today, dry aging is no longer used as only a method of preservation. With the invention of fridges and freezers and packaging there are other ways to preserve meat.

Despite this, many meat lovers can appreciate the dry aging technique which is now a delicacy due to the time and risk involved with the process.

The reason why dry aging is still so popular is due to its unique ability to naturally amplify the flavours in meat. In this article we explore some frequently asked questions about dry aging.

How Long Has Dry Aging Been Around?

It’s hard to put an exact date on when dry aging was first developed, although many say its roots date back to when civilization began and was used as a way to preserve meat.

Back then it is assumed that caves would have been used due to their cool temperatures and perfect humidity levels which is an essential for dry aging.

As time developed it is thought that people may have begun to use cellars. By the 1950s when refrigeration was developed, dry aging was no longer necessary in order to preserve meat, this development in refrigeration only accelerated the industrial process.

What Is Dry Aging?Bn

The process of dry aging put simply is the controlled decomposition of meat. However, it is not as gruesome as it might sound.

If you put your piece of meat in a controlled environment such as a fridge, you can transform the flavour of your meat.

The transformation of taste happens as enzymes break down, moisture is pulled out and the flavour is concentrated. This not only naturally amplifies the existing meaty taste, it actually makes the meat a whole lot more tender.

How Long Does The Process Take?

In order to achieve the classical dry aged taste from beef it is recommended that you leave your meat to dry age for a minimum of 21 days.

Although it really is a matter of preference, the most popular dry age time is around 30-40 days, this is described as the sweet spot because it is when you can really taste the distinctive flavors of dry … Read the rest

The post Everything You Need To Know About Dry Aging appeared first on Just Cooking.



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