that vanilla baltic porter you mentioned in another thread would go great with this...
so triple layered cheese cloth in the fridge - thats it? did you have to cut away any mold or anything?
my local grocery store will do it for you for free but I've been interested in trying it on my own.
how are you cooking it? roasting, rotisserie or grill?
in fact i was drinking that porter with my rib eye- seared high heat both sides then slow cooked over charcoal to medium rare here are the instructions i followed:
How to dry-age beef at home
One: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.
Two: Unwrap the beef, rinse it well, and pat it dry with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray.
Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets (21 days is what i did). After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat.
Four: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Roast whole or cut into steaks.
Topic: 3 week dry aged (Read 2471 times)
