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Questions tagged [dry-aging]

24 questions
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Dry cured chicken with bad odor

I dry cured some chicken for three weeks: I cut chicken breasts into 1 inch slices, usee 10-20% salt and rubbed thoroughly. I left it to dry cure for 2-3 weeks. I did this however I forgot to remove all the fat that may have been on the breasts.…
James Wilson
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Furthering the dry aging process post purchase?

I am thinking of buying a 45 - 50 day dry aged Prime Rib and attempt to continue the dry aging process for another 30 days on my own with a "UMAi Dry Bag".Are there any precautions I should take in this experiment, should I continue the process with…
AOLX
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Is my dry aged beef spoiled?

I cut out 30 days dry aged prime rib into pieces and then put in a vacuum seal bag and froze them. I found these brownish spots on the inside of each piece. Is this normal or they are spoiled? I dry aged them by myself. Temperature is around 2-4…
Thanapat Sriprasert
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Do you need cheesecloth to wrap around a dry aged beef?

If so, how many layers do I need to wrap them and how does it work? I read from another article, that cheesecloth allows air to pass through while also preventing excessive dehydration since home refrigerators are less humid. But in my case, I…
Thanapat Sriprasert
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How to Tell if Beef Steak Has Been Dry-Aged

I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me spoiled meat? From some photos dry-aged steak seem like meat left in the freezer for too…
Concerned_Citizen
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Issues with salt loss and dry curing

I want to cure fish so that the maximum amount of salt penetrates into all parts of the fishs' tissue. I know that with beef or chicken it is impossible to make the wet or dry brine go all the way into the meat. It only penetrates the surface a…
James Wilson
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When you wet or dry cure fish does all of the fat come out with the water?

When you dry cure fish a lot of water comes out. Does the water include all the fat from the fish or does that remain inside?
James Wilson
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UMAi Dry Aged Bags - Effectiveness

I want to dry age some beef at home - which I know is not ideal. I've heard that the UMAi bags are a good way to dry age at home. However, I keep seeing mixed reviews with no clear conclusion. So, are UMAi bags a good endeavor for dry aged…
J Houseman
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How to prevent salt from releasing from dry cured chicken?

I have dry cured some chicken slices with a lot of salt. I will cook it in a soup however I do not want the salt to be released/come out of the chicken. Is it best to saturate the soup water or if I just buy say 20 grams of salt into the soup will…
James Wilson
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