Dry Aging Meat at Home: A Complete Guide for Dry Aging Beef, Duck, Game, and Other Meat

Description

Dry-aged meat is a meat lover's dream, featuring succulence and flavor that no other meat can match. Typically such meats are available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavor is available to all, with the surprisingly simple but detailed instructions in this handy guide. All that's needed is a small refrigerator, a fan, a remote thermometer, and this book. With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and other game, and more. The book examines the cuts of meat to choose and how to trim them. Exact, step-by-step instructions for dry aging each kind of meat are covered in full. It addresses health and food-safety concerns in detail, and gives guidelines for how long each meat should be aged. Cooking notes are also included. Any serious home cook will want to try the surprisingly simple methods outlined in Dry Aging Meat at Home. Review: Buy it! - Great book for a beginner with lots of good DIY information Review: Great book and its one of a kind - I researched the subject a lot and I dry age for a while now. I dry age many types of meat. this book has many technical information you can't find online. Really the only book you need and its the only book available dedicated for dry aging