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Aging Beef at Home - Page 2

post #16 of 18
3/18/09 at 3:07pm
on a bit of a meat kick right now. Next year I'm going to live in an apartment, and while I will have a communal fridge, I have a personal cube fridge that's got some space and gets pretty cold. Would I be able to use something like this to age beef in if I clean it out stringently?
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post #17 of 18
3/18/09 at 4:22pm
Quote:
Originally Posted by globetrotter View Post
good luck, not someting that I have the balls for.

No kidding. You could always make steak for some friends!
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post #18 of 18
10/5/10 at 5:18am
has anyone done this since the thread was made?

i picked up a 4 kg peice of porterhouse (strip loin?) and was thinking about attempting this at home. i have an outdoor fridge with adjustable temperature (2-10C) which never gets used.

i was planning on sterilising the fridge before hand. the meat is vacuum packed and i will wear gloves to avoid contaminating it.

i have read that it should be wrapped in cheese cloth to maintain some moisture. the plan was to wash off the blood, wrap it in cloth and store it on a fridge rack. i read the cloth should be replaced every 3 days or so.
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