Had a chat with an old timer at the shop that shifted my whole view on aging beef

Talked to a retired butcher named Roy at the counter last Tuesday. He told me he used to hang sides for 45 days in a cooler with no plastic wrap, just salt and air. Made me realize my fancy vacuum bags might be convenient but they're not always better for flavor. Any of you guys still doing it the old way with just air and salt?

2 comments

2 Comments

the_joel8d ago

I mean, did he mention what kind of salt mix he used or just plain kosher? I feel like that detail makes or breaks the whole process.

richardharris8d ago

@the_joel actually brings up a good point but I gotta say plain kosher salt is more than enough for dry aging. Roy told me he never used anything fancy, just regular kosher salt rubbed on the outside to draw out moisture. The whole point is the airflow and letting the natural enzymes do their thing. Those salt mixes with herbs or whatever can mess with the flavor profile cause they introduce stuff that might not work with the beef after 45 days. Keep it simple, let the meat speak for itself.