Hey can anyone tell me whether you can dry-age meat that's previously been in cryovac?
I spoke to a young fella at my local butcher today, who claimed he was a guru on dry aging.
He reckons that dry-aging meat after taking out of cryovac "wont' work" or at least won't work anywhere near as well as stuff that's never been cryovaced.
Be interested if there's any science behind why or why not, but can't seem to find anything.
Trouble is that in our parts it's difficult to pick up any decent stuff that hasn't been cryovaced, without paying and arm and a leg.
I've just started dry-aging at home - 1st attempt was a disaster (budget cut, and too cold i think), 2nd attempt was very tasty and tender (28 days). Both taken from cryovac.
About to chuck in another ribeye that's come out of cryovac, but interested to know if i'm doing the wrong thing.
I spoke to a young fella at my local butcher today, who claimed he was a guru on dry aging.
He reckons that dry-aging meat after taking out of cryovac "wont' work" or at least won't work anywhere near as well as stuff that's never been cryovaced.
Be interested if there's any science behind why or why not, but can't seem to find anything.
Trouble is that in our parts it's difficult to pick up any decent stuff that hasn't been cryovaced, without paying and arm and a leg.
I've just started dry-aging at home - 1st attempt was a disaster (budget cut, and too cold i think), 2nd attempt was very tasty and tender (28 days). Both taken from cryovac.
About to chuck in another ribeye that's come out of cryovac, but interested to know if i'm doing the wrong thing.
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