Rant: I think dry-aging at home is overrated

I used to dry-age everything for 45 days in a fridge, but now I wet-age sirloin tips for 14 days in vacuum packs. The texture is way more tender without losing 30 percent weight to trim. Has anyone else tried both and went back to wet?

2 comments

2 Comments

martinez.val21d ago

45 days is honestly just scratching the surface. I dry age everything for 60 to 90 days minimum. The funk you get from that longer time is something wet aging can never touch. Wet aging gives you a soft texture but it loses all that deep beefy flavor and nutty taste. I tried wet aging once because I got lazy and the meat tasted like a plain steak from the grocery store. No thanks. The weight loss is worth it when you get that concentrated umami hit.

richard_mason21d ago

Oh man, 90 days? I can barely commit to a Netflix series that long let alone a piece of meat. Ngl I tried 60 days once and my wife thought something died in our basement. Tbh the smell alone almost got me divorced. I respect the dedication to the funk but I'm out here wet aging in my garage like a lazy champ getting steak results without the science experiment vibes. You do you though I'll stick with my 14 day bags and pretend I'm fancy.