Test Kitchen Time...Dry-Aging Beef

The idea of making my own dry-aged beef has been rolling around in my brain for a while, so it is time to put up or shut up. Heaven knows I've bought enough of the stuff, from Kobe', Waygu and many other more exotic mammals (and some birds). Flavor comes at a price, but if many experts agree on the relatively simply process to get it done, well, it sure as hell can't be that difficult.

More than drying, this process does some chemical stuff with meat enzymes and such. That's about as scientific as I care to get. Simply put, if it worked for our native Americans, that's good enough for me. I'm thankful that my diet isn't hinged on my running ability, stone arrowheads, spears and the like.

What I can appreciate is that I could find a prime Angus whole NY strip, almost delivered to my door. With meat in hand (ahem), a couple simple tools, tricks and a new idea on the task at hand, here we go:

Materials:

(1) Whole Prime NY Strip

(2) 11" x 16" disposable cookie sheets

(1) pair sheer pantyhose

(1) 28oz. box Minute Rice

(6) white hand towels, 16" x 27"

(2) buckets

(1) tub Oxi-Clean powdered laundry detergent

Total cost of materials: $159.81

Use you imagination. I'll blog more later. Back to the project.