Sodium nitrate/nitrite vs dry age

[Ron Pratt]

Brian – I never welcomed you to the forum so I am remiss, but your initial question was something I knew someone like “nepas” could answer with ease! OTOH I can address the dry aging issue you raised…dry aging is not curing, but instead a controlled release of the moisture embedded in the cells of the meat being aged thus concentrating the beef taste by eliminating the tasteless water. Ron