60-Day Dry-Aged Wagyu Shortloin

Bent Soele Christensen

Voldsomt glad for mad, især bbq relateret, har siden BS Bbq og er begyndt i det små at nørde med dry aging.

26. March 2019

After a failed dry-aging project in my Dry Ager DX 1000, it was time to get back on the horse.

This time with 11.07 kg of Wagyu shortloin.

A small update, it’s now 65 days old and not a single sign of spoilage.

So it is indeed possible to age meat that has been on its way for a while.

Follow my Facebook page BS BBQ here.

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