Dry-aged meat is a meat lover’s dream, featuring succulence and flavour that no other meat can match. Typically such meats are available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavour is available to all, with the surprisingly simple but detailed instructions in this handy guide.
All that’s needed is a small refrigerator, a fan, a remote thermometer, and this book. With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and other game, and more. The book examines the cuts of meat to choose and how to trim them. Exact, step-by-step instructions for dry aging each kind of meat are covered in full. It addresses health and food-safety concerns in detail, and gives guidelines for how long each meat should be aged. Cooking notes are also included.
Any serious home cook will want to try the surprisingly simple methods outlined in Dry Aging Meat at Home.
- A complete guide for dry aging beef, duck, game and other meats
- Step-by-step instructions for dry aging each kind of meat and how long each meat should be aged
- Covers which cuts of meat to choose and how to trim
- Health and food-safety concerns and extensive cooking notes are included
Warren R. Anderson is the author of Mastering the Craft of Smoking Food and Mastering the Craft of Making Sausage, both highly successful. An avid home chef and food-preparation craftsman, he has spent countless hours perfecting the techniques explained in this book. He lives in Oregon, USA.
- Book Specifications
Sub Heading A Complete Guide for Dry Aging Beef, Duck, Game and Other Meats ISBN 9781580801799 Author Warren R Anderson Binding Paperback Extent 229 x 153mm, 128 pages Illustrations 4 page colour photographs Ebook No
"We all know the benefits of aging meats and that superb steak we get in a top-class restaurant, but probably had not quite realised how achievable this was by just following some simple steps. This is a step-by-step guide covering the choice cuts, what is worth aging and then actually aging it. For me, it backs up some of the principles I have learnt from trial and error of hanging my venison carcasses. It is not a book you will pick up and read in one go, but more a reference guide that will help you understand what is going on through the aging process, species by species." — BASC
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