Meat aging question.

[Buzilo]

Hey everyone, does anyone have a steak ager I’m looking to buy one and I wanted to get some feedback.

 

 

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[Basher]

Tekobo does. So do I……. But mine get set up in 3 weeks


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[tekobo]

Hi @Buzilo.  I use my dry ager all the time and not just for steak.  Tuna for up to two weeks, chicken for up to a week improves the flavour.  I dry out the skin on pork joints, whole fish or duck breasts over a day or two to help with getting crispy results when I cook them.  A number of us have dry agers - search the forum and you will find a number of threads and pics.  I hope that helps!

[mstang1988]

My uncle does.  I personally dry age using the dry aging vacuum bags.  My uncles seems to work well.