There’s nothing quite like a juicy, well-seasoned steak…that is unless it’s also been dry-aged, of course. This process can truly bring out the flavors in beef and add some exciting tastes you’ve likely never experienced before. And for those who love cooking at home, it’s also relatively easy to do, as long as you have the right dry-aging refrigeration equipment.
The team from Zanduco Restaurant Equipment & Supplies has helped many commercial kitchens and DIY home chefs set up their dry-aging equipment. Here we wanted to go into a bit more detail about what you’ll need and how to do it, so read on!
1. How is Wet Aging Different than Dry Aging?
If you’ve been doing a bit of research, you’ve likely learned that there are two ways you can age most meats; either via wet or dry-aging. With the former process, you’ll need to vacuum-seal your steaks, already marinated and ready to go, then leave them for as long as you want; there’s no set time really. Wet-aged steaks are often preferred by those who want a quicker way to make a juicier steak. However, it won’t provide you with the same spicy, smoky umami flavor of dry-aged beef.
Dry-aging steaks, on the other hand, requires specialized equipment and they’ll need to be aged at least anywhere from 14-22 days for all of the enzymes to properly break down.
2. What Type of Dry-Aging Setup Do I Need?
For dry-aging beef at home, in addition to the proper refrigeration equipment, you’ll also need a large, prime cut of beef that can be cut into smaller steaks at a later time. It’s important not to age beef in a fridge where any other foods are present and that the refrigerator you age your meat in has the proper fan and ventilation equipment. Aging refrigerators are designed with racks or hangers for the meat, as well as a pan to collect drippings as your beef ages and fat and oils begin to break down and drip away.
3. Aging Your Cuts of Beef
When aging your cuts of beef, the time you leave them in the dry-aging fridge is up to personal preference. Some prefer aging their cuts for only 2-4 weeks, others, up to 8 months. The flavors and aromas vary depending on how long your beef is aged, so if it’s your first time, don’t be afraid to experiment a little. Before cooking your meat, remove any dry skin or mold that has collected on the outside, in addition to any fat, and then slice it to your preferred size, and voila! you’ve just dry-aged your very first cut of beef from home.
Contact us for dry-aging cabinets, refrigerators, and more today!
If you want to start getting your own dry-aging area set up, contact us online today or call 1 (855) ZANDUCO.