I show a simple technique for dry-aging beef at home. All you need is salt, a casserole dish, and roasting rack. I age some USDA Prime Ribeye Roast for 42 Days (6 weeks), then I grill up one of the aged steaks and give you an idea of how wonderful this process is.
Items used in this video:
Wusthof Classic 8-Inch Cook's Knife
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Canon VIXIA HF G30 HD Camcorder
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Sherpa Pink Gourmet Himalayan Salt 5 Lbs Medium Grain
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Nonstick Roasting Rack, 14 by 12.25-Inch
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Pyrex 4.8 Quart Baking Dish
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Lobel's Butcher Knife
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Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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