HI Guys and Gals. Those aficionados that first saw my posts about dry aged beef are cordially invited as well as all other cooking proponents.

Here are links to "do it yourself" at home;

https://www.google.com/search?sourc...30.0.0.1.5175702...........0.puwlG5M6Oec

Today I went to my specialty market and purchased
boneless prime rib steaks. I loaded a 1 gallon Zip Lock bag with salt and then wrapped the steaks in paper towels and used the plastic tray that came with the steaks to separate the salt.


https://www.google.com/search?sourc...30.0.0.1.5175702...........0.puwlG5M6Oec

The salt is supposed to absorb moisture and kill bacteria. It was Alton Browns idea to wrap the meat in paper towels to absorb moisture.

This experiment is supposed to last from 25 days to 6 weeks.

Honest Injun, I previously purchased the specialists own 25 day dry aged prime rib and I wasn't that impressed. However, Don't thinks that I dis-appreciate. My Son thinks that 25 day aged is the best on plant earth.