As I've gotten more into the aging process of meat I have come to learn there are many ways of aging beef. The two most common are Dry age, and Wet age. I wanted to find out what method is best when it comes to the aging process. Here are the results! For those untested on how to dry age at home I recently did a video on you and I will leave the link below!
Dry age at home: [ Ссылка ]
Camera gear-
Big camera: Sony A6000
Mic: ECMGZ1 gun/zoom mic
BBQ Gear-
Smoker: Smoke chef
Pellets: Hickory
Recipe-
Meat:
21 day Wet age NY Strip
35 day Dry age NY Strip
Seasonings:
1TBSP salt
1TBSP pepper
Temp: 350°F
Cook time: Until 129°F internal temp
Social Media-
Instagram: Brews_and_bbq_
Facebook: Brews & BBQ
Twitter: BrewsBBQ
Dry Age VS Wet Age STEAK! Which is KING?!
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