The process of dry aging meat is quite a complex affair, and there are many risks involved that can result in inedible meat. Essentially, dry aging meat is about making it more tender and flavorful. The process helps the meat to rid itself of lactic acid, which contributes to intensifying its flavor. The reason not … Read more
Dry-aging has never been easier There are many options within different aging cabinets. We provide you with an overview of what is on the market and what suits your needs. What is dry aging and why should meat be aged? Aging meat is a must for anyone who loves gastronomy. Typically, the meat we buy … Read more
We often hear people talk about how small pieces of meat can be for dry aging. Generally, it is said to be a minimum of 2 kg, and we have confirmed that here. We tried Lidl’s award-winning marbled beef tenderloin (test winner in Politiken). It is a bit too small for dry aging, but I … Read more
Dry aging or dry maturation of meat is a popular topic these days. Both on Facebook and here on Gastrofun.dk, we experience a huge interest in putting a personal touch on the meat. In the wake of this, a lot of questions arise and sometimes a bit of confusion about what is actually right and … Read more
Dry-Aged Beef Rump Cap The beef rump cap is a criticized cut, as Politiken writes here: “It can be an excellent piece of meat – and other times not.” It’s true that the meat is not as tender as the sirloin cap, but like other “lower-grade” cuts, they are full of great flavor and just … Read more
Lomo After browsing Facebook and Pinterest, and having long wanted to try making a piece of dried meat for cold cuts, the choice has now fallen on a Spanish Lomo or a dried pork loin. This is an experiment on my part, so I will update the page with pictures and experiences as the process … Read more
Dry-aged beef brisket. There are many cuts on a cow, and this is not one of the most ideal to use for an aging process. The meat is not particularly thick, and as it shrinks a bit, there is a lot of waste in the aging process. We estimate that up to 35-45% of the … Read more
Aging meat is a must for anyone who loves gastronomy. Typically, the meat we buy in supermarkets is wet-aged for a couple of weeks in a vacuum bag before it is sold. Here at our house, we swear by dry aging through a dry aging cabinet – also known as dry aging. By dry aging, … Read more
Meatlover.dk offers their take on how long meat should be aged: One of the questions we often get is: “how long should I age my meat?” In this blog post, we will attempt to answer this a bit. However, what is considered “the optimal result” for you is ultimately always a matter of taste. It’s … Read more
The bone-in chop is placed in a dry-age bag or in a maturation cabinet for 3 weeks at 2 degrees Celsius. The rind is removed and used for the best pork cracklings in the world. The meat is cut into 3-4 cm thick “steaks” and cooked sous vide at 58 degrees Celsius and then browned … Read more