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May 10, 2013 at 1:28 am
#6985
Dr. Frederick HowardMember
Tony,
The only recommendation that I can add, is read the threads, view the video instructions and continue to read the instructions. I go through this routine each time I dry age. Leave nothing to chance. BTW once you’ve acclimated yourself to the taste and texture of a dry aged hunk of cow, there’s no going back. Tried a wet aged Tri-Tip the other day, no comparison. It wasn’t bad, just lacked the taste and texture of a dry aged piece of meat.
Doc