Drying beef at home may seem intimidating, but with the right technique, temperature and humidity control, you can achieve remarkable results. Dry aged beef develops an intensified flavor and tender texture that is hard to match with fresh meat. Here is a complete guide to dry aging beef yourself and get restaurant-quality steaks at a fraction of the cost.
Why Dry Age Beef?
Dry aging allows moisture to evaporate from the meat’s surface, concentrating the flavor. Enzymes in the meat also tenderize tough muscle fibers and collagen. The process takes time, but gives beef a unique flavor profile. Dry aged steak has notes of cheese, nuts and butter with a melt-in-your-mouth tenderness.
Selecting The Right Cut
Choose large cuts with the bone still attached like rib and strip loin. The bone protects the meat and fat cap prevents moisture loss. Avoid pre-trimmed cuts which expose more surface area. Opt for USDA Prime grade for best results, and have the butcher leave the fat cap intact.
The Importance of Temperature, Humidity and Airflow
Precise temperature, humidity and airflow control are crucial for dry aging success at home.
Temperature
- Keep meat at 36-40°F in a dedicated mini-fridge to prevent contamination. Regular fridge temperature fluctuations will ruin the process.
Humidity
- Ideal humidity is around 60-80%. Higher humidity risks mold growth. Add a pan of water to moderate the humidity level.
Airflow
- Air circulation is vital. Place a small fan inside the fridge to expose all meat surfaces evenly.
Dry Aging Time
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14-28 days provides tenderization with minimal flavor change.
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28-45 days develops nutty, cheese-like funkiness.
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Beyond 45 days imparts very intense flavor only for bold palates
Experiment to find your preference, but 28-35 days hits the sweet spot for most.
Trimming and Preparation
After dry aging, trim off the dried exterior layers along with any discolored portions. Leave a thin layer of fat for flavor. Cut into steaks and cook as desired.
Step-By-Step Process
Follow these simple steps for incredible dry aged beef:
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Select an untrimmed, bone-in prime rib with the fat cap intact.
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Place the meat on a wire rack in a dedicated mini-fridge at 36-40°F.
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Add a small fan to circulate air and moderate the humidity.
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Dry age for 28-45 days.
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Trim off the dried exterior and any spoiled portions.
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Cut into steaks and cook as desired.
With the right temperature, humidity and air flow, you can achieve remarkable dry aged flavor at home. It takes some patience, but the unparalleled texture and flavor makes it worthwhile. Follow these guidelines for tender, juicy and deeply beefy steaks that rival the best steakhouses.
How Long will Dried Meat Keep?
Freezing dried meat will preserve it for several years.
Vacuum sealing the dried meat prior to freezing prevents freezer burn and freezing stops the clock for all biological processes. For use and storage less than a year, freezing is not required, but is still beneficial before you assemble your meals – provided you take reasonable care in drying and packing it.
Dry only lean meats and blot off any oil during the drying process. It is the fat in meat that can turn rancid as it reacts over time with oxygen. Heat and light accelerate oxidation, so store in a cupboard away from heat.
As long as the meat you dry is low-fat, it will keep well in jars with oxygen absorbers or in jars that are vacuum sealed with the FoodSaver accessory. I have stored dehydrated meat for up to a year in jars. If you want to go longer than a year, or if you just want peace of mind, you can vacuum seal the dried meat in vacuum bags, and place the meat in the freezer. When taking dried food out of the freezer, allow the food to return to room temperature before opening the bag. Otherwise, condensation may form on the food.
See the section on vacuum sealing food for more information about best practices for storing dried meat.
How to DRY AGE BEEF AT HOME Properly – 45 Day Aged Bone in Ribeye
FAQ
How to dry beef at home?
Meat edges should not overlap. Place in oven and heat at lowest temperature (150° F) with oven door slightly open, or use a dehydrator. Dry for 24 hours. Cool.
How do you get moisture out of beef?
Salt both sides liberally 30–40 minutes before grilling. During this time, the salt is drawing moisture from the inside out, after which the steak will draw the moisture back in. Don’t miss this step because it will help make your steak flavorful and tender. Use a paper towel to wipe away moisture from the steak.
How long does it take to dry meat?
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Quorahttps://www.quora.comIf one were to air dry meat, how long would it take for the process to be complete and what temperature should the environment be?Nov 5, 2022
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Reddithttps://www.reddit.comBEEF JERKY DEHYDRATING TIME AND TEMPERATURE … – RedditMar 4, 2021 — * Rosjef. • 4y ago. I have a nesco dehydrator that uses 5 round trays. As others have mentioned, time can vary significantly based on the type of me…
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Utah State University Extensionhttps://extension.usu.eduDrying Meat – Utah State University ExtensionChose lean, cured meat such as pastrami, corned beef, or ham. Sausages are high in fat and therefore not a good choice for drying. Have the meat sliced about 1/
Can you air dry beef?
Your choices would be to either use a paper towel or a small amount of a chemical, or let it air dry. Letting meat air dry is a common practice. As long as it is covered and in a cool place, it is fine. Even covering it is not that critical since the bacteria is already on the surface of the raw meat.
What is dried beef?
Dried beef, or chipped beef, is pressed, salted and dried beef that has been sliced into thin pieces. It is not the same as beef jerky. You’ll find it at the grocery store in small jars or bags located near other canned meat.
How is dried beef made?
Dried beef is typically made from lean cuts of beef, such as the round or the flank. The beef is first cured in a mixture of salt and other spices, which helps to draw out the moisture from the meat. The meat is then air-dried, which further removes any remaining moisture and helps to concentrate the flavor of the beef.
What is dried beef (beef jerky)?
Dried beef, also known as beef jerky, is a type of beef that has been seasoned, marinated, and typically air-dried to remove moisture. It is different from regular beef as it is preserved and has a longer shelf life. Dried beef is leaner, chewier, and more flavorful due to the drying process. Can I cook dried beef in different ways?