How To Dry Age Meat . Want perfect steak? Before you cook try dry brining Jess Pryles By aging meat on an elevated wire rack, uncovered and near your refrigerator's fan, air will circulate all around the meat, keeping it dry and cool What temperature should the fridge be for dry aging meat? 36-40°F is ideal
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Well-aged meat can cost anywhere from 50 to 100% more than an equivalent piece of fresh meat. If you're going to the trouble of dry aging your meat, you want it to be good enough to merit the investment
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