The maturation of the beef improves its flavor and texture making it more juicy and intense. Most of the cuts are aged in vacuum bags in a process called "wet"; however, exposing the beef to air causes excess water to evaporate, further concentrating the flavor. This second technique is known as "dry aging" and can last for a variable time, from two to three weeks, depending on the type of cut, the flavor and the level of softness to be obtained.
Steps
Part 1 of 3: Prepare the Freezer
Step 1. Use a freezer or refrigerator dedicated solely to maturation
To proceed safely and adequately, you must take all precautions to limit changes in temperature and humidity. Temperature is an extremely important factor during maturation; therefore, locating a designated refrigerator or freezer is the easiest way to meet this criterion.
- Meat perishes when the temperature exceeds 4 ° C, but freezes below 0 ° C; the ideal temperature for aging is 2, 2 ° C which must remain constant throughout the process.
- It is not recommended to use the normal home refrigerator; the more it is opened and closed, the greater the changes in humidity and temperature.
- You should use a small appliance (a model that can be placed under the kitchen counter) with adjustable temperature or a chest freezer.
Step 2. Clean the refrigerator of any possible contaminants
Meat absorbs other intense smells and flavors; foods such as cheese, fish or garlic can alter the flavor during maturation. Thorough cleaning of the container before the procedure protects the organoleptic characteristics of the beef.
- The best way to make sure there are no traces of contaminants in the appliance is to defrost and clean it with an all-purpose cleaner.
- If residual odors remain, sprinkle a layer of baking soda on the interior surfaces and scrub them thoroughly with a rag.
Step 3. Check the refrigerator / freezer temperature
Household appliances, unlike industrial and professional ones, generally do not have a very precise thermometer and in other cases this accessory is completely absent; you must therefore buy one to make sure that the internal temperature is always constant during aging.
- A normal thermometer does not withstand low temperatures as much as a specific one for freezers; you can find the right tool at a hardware store or DIY store.
- You should choose a model that also has a hygrometer. For best results, the moisture content should remain around 60%, although many amateur-aged people claim that a large fluctuation in this value does not alter the finished product much.
Step 4. Add a fan to improve air circulation
This is an important element for maturation. Stagnant air prevents muscle fibers from dehydrating to optimal level, but by placing a small desk fan in the fridge or freezer, you can solve this problem.
It may be necessary to cut a notch in the door seal to route the fan cable. After you pinch the electric wire into this opening, seal it all around with insulating material
Part 2 of 3: Choosing and Preparing the Meat
Step 1. Choose a large, high-quality cut
You should opt for those meats that require quick cooking techniques, such as sirloin steaks, ribs and "T-bone" steaks. Avoid small pieces, as the loss of hydration causes them to become too small for a main dish, while very large cuts need to be cut into more manageable pieces.
- Individual steaks do not lend themselves to dry aging; you need a whole cut of meat such as back and sirloin.
- You can also choose the first choice roasts and boneless parts.
- When you go to the butcher, ask him not to remove the fatty parts at all.
- Do not remove the fatty tissue before drying the meat.
Step 2. Examine the color of the beef before continuing
This factor is directly related to the softness of the muscle and allows you to evaluate the duration of aging; if the meat is dark, it must not remain in the refrigerator for more than a week. The lighter cuts must hang for more than 7 days, but not more than a month.
If you have a hard time defining the color of beef at first glance, you should directly compare it to a freshly cut piece
Step 3. Remove the meat from the wrapper and rinse it
Remove it from the package and carefully wash all the parts exposed to the air with cold running water; when finished, pat dry with kitchen paper. When the cut is dry, you can start wrapping it.
Step 4. Store it in cheesecloth
This fabric forms a protective barrier around the beef and prevents it from dehydrating too quickly. Wrap the meat loosely so that each exposed area is covered with three layers of cheesecloth.
Alternatively, you can protect it with three thick layers of kitchen paper
Part 3 of 3: Dry Meat
Step 1. Place the beef in the freezer or freezer
You can place it directly on a clean shelf of the appliance or place it first in a suitable tray, such as a tray with a raised edge. Set the fan to minimum and carefully check that the temperature is at 2.2 ° C.
Step 2. After the first day, wrap the beef again
During maturation the covering can remain adherent to the muscle leaving small fibers; after 24 hours, remove the cheesecloth or kitchen paper and wrap the meat again using the same material.
Since the paper or fabric has already absorbed some of the moisture from the meat, there is less chance that it will leave residue when the process is complete
Step 3. Wait for the beef to shorten for the right amount of time
You must wait for the period you have established from observing the color of the flesh; you shouldn't notice any difference in appearance when the maturation lasts less than two weeks.
It is common for the cut to develop an unpleasant odor during this time; the smell could contaminate other pieces of meat. This is another good reason why you should use a refrigerator specifically dedicated to maturation only
Step 4. Remove the dry outer portion
It is the layer that dehydrates the most and is not edible; however, beneath this crusty surface you can find the tender and flavorful meat typical of well-aged beef. Use a sharp knife to remove the dry parts.
If you notice any dry fat, remove it and keep the good fatty tissue that looks moist
Step 5. Eat the meat immediately after maturation
Once the process is complete, you can divide it into portions and eat it before it gets too old and is no longer healthy.
If you are unable to consume it on the day the process is finished, you can leave the beef in the refrigerator for 1-2 days without any damage
Advice
- If you are freezing beef, never defrost it and put it back in the freezer, otherwise it will greatly alter the flavor and texture of the meat.
- You can use a bag for dry aging; however, the hermetic closure of this type of container may not be adequate.
Warnings
- If possible, do not move or disturb the meat throughout the procedure until it is time to consume it.
- A bad cleaning of the refrigerator before aging can trigger the proliferation of bacteria that spoil or contaminate the meat.
