Got $555?
You can now dry age your own steaks..
http://hiconsumption.com/2014/06/steaklocker-dry-aged-steaks-at-home/
You can now dry age your own steaks..
http://hiconsumption.com/2014/06/steaklocker-dry-aged-steaks-at-home/
You can actually replicate it's flavor pretty closely in your own fridge. Wrap a steak in cheesecloth and put it on a wire baking rack at the back towards the top of the fridge. Pull it out in about 3-4 days.
do you coat it in salt too? I've also heard coat it in salt, then wrap it in cheese cloth. Brush the salt off after you unwrap it. Season normally.
draws water out
Sorta. Initially it does, but then the meat draws the water and the salt back in.
I'm seriously contemplating making my own dry-cured meats. If I had the right temps in my house, I'd be making homemade prosciutto for sure. I may do some dry cured sausages this summer.
I think the proscuitto is noble, but it's going to be a bitch shaving it paper thin when you're done. But the sausage, that will be amazing.
my knife skills are pretty sharp (lol, pun), and I have a shitty meat slicer, and access to really good ones. It's more about the process of just doing it.
use a really really good one. I think it's like shit when it's not sliced paper thin.
LOLZ! That was my point Mr. I have knife skills and a shitty meat slicer!!!