Who can start me off down the “dry aging steak” rabbithole? Think I need to attain the next level of steak mastery and this feels like a good skill to pursue.
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It’s all in marination for me but probably cause I’m a poet at heart ❤️
I had a crack at it & aged some pretty funky beef.
It's fun but I'm not in love with the flavour.
I just bought an upright freezer, drilled a hole in the side & added a fan & thermostat to control temps.
The expense was in the beef I ruined 😆