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December 18, 2011 at 2:45 pm
#5258
Scott MarkMember
Clam Digger – where did you end up on the goal for 80 days and maybe going less than 80 days? (Ref: #1376)
The scientific articles I’ve read about dry-aging say that 30 days is the sweet spot. And of course there will be some subjective feelings about that, but going to 80 days… seems like a very long time. Both in terms of the risk that the meat is falling from the peak of the curve, and in the “I CAN’T WAIT!” aspect of wanting to try that beef.