Dry-Aged Steak: All about Salt-Dried Meat

Dry aged beef is meat that has been aged for a minimum of thirty days and is usually found in Southern California. Typically, it takes that long before you can begin to taste any subtle nuances or complexity of flavor. During this period, the meat has been wrapped in tinfoil and marinated in salt brine overnight, or even overnight. At daybreak the next morning the meat is cleaned and flash frozen. A lot of beef jerky shops, especially in the South will dry age their beef at the same time each day.

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