Dry-aged Meat is a Meat lover\'s dream, featuring succulence and flavor that no Other Meat can match.
Any serious home cook will want to try the surprisingly simple methods outlined in Dry Aging Meat at Home..
Cooking notes are also included.
It addresses health and food-safety concerns in detail, and gives guidelines for how long each Meat should be aged.
Exact, step-by-step instructions for dry Aging each kind of Meat are covered in full.
The book examines the cuts of Meat to choose and how to trim them.
With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and Other game, and more.
All that\'s needed is a small refrigerator, a fan, a remote thermometer, and this book.
But now this ultimate expression of meaty flavor is available to all, with the surprisingly simple but detailed instructions in this handy guide.
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.
Dry-aged Meat is a Meat lover\'s dream, featuring succulence and flavor that no Other Meat can match
