Parman - Activate OP_GFY now!! on Nostr: Looks like good meat. My method... I usually take the whole thing and stick it on a ...
Looks like good meat.
My method...
I usually take the whole thing and stick it on a baking cooling rack, then slide that into a bar fridge (luckily they make them the same width, so the rack becomes a shelf). You can then dry age at home. Putting a pan of salt in the fridge helps keep humidity low and close enough to 70%.
As you need meat, take it out, and slice off what you need.
You'll then have meat aged at various stages until you finish it. I go from 0 days and finish by about 40 days, sometimes 60 days. After 60 days I don't enjoy the flavour.
My method...
I usually take the whole thing and stick it on a baking cooling rack, then slide that into a bar fridge (luckily they make them the same width, so the rack becomes a shelf). You can then dry age at home. Putting a pan of salt in the fridge helps keep humidity low and close enough to 70%.
As you need meat, take it out, and slice off what you need.
You'll then have meat aged at various stages until you finish it. I go from 0 days and finish by about 40 days, sometimes 60 days. After 60 days I don't enjoy the flavour.