- Feb 11, 2007
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use the rack/sheet pan. It will allow for air circulation and more even cooking. Line the sheet pan with foil. Clean up should be minimal.That’s what I was thinking. One less thing to clean.
Im guessing you live in an EU member state and your butcher identifies which country the beef comes from? I'm really just curious about the logistics here. Do you prefer vaca vieja? Especially dairy cows? Thanks in advance.
I feel you on the funk. I had one over the summer that was like super dry aged and while I liked it I could easily see how it would be too much.
IME, the funk starts at around 30 days. I love dry aged, but can see why some dont.
Not the only one. I wouldn't do anything dry aged longer than 14 days.