Dry-aged meat is a meat lover s dream, featuring succulence and flavor that no other meat can match. Typically such meats are available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavor is available to all, with the surprisingly simple but detailed instructions in this handy guide. All that s needed is a small refrigerator, a fan, a remote thermometer, and this book. With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and other game, and more. The book examines the cuts of meat to choose and how to trim them. Exact, step-by-step instructions for dry aging each kind of meat are covered in full. It addresses health and food-safety concerns in detail, and gives guidelines for how long each meat should be aged. Cooking notes are also included. Any serious home cook will want to try the surprisingly simple methods outlined in Dry Aging Meat at Home."
Reviews
"Dry Aging Meat at Home" is very highly recommended for personal, family, and community library Food Preparation & Cookbook collections. Midwest Book Review, May, 2016



Book Information
ISBN 9781580801799
Author Warren R. Anderson
Format Paperback
Page Count 128
Imprint Burford Books,U.S.
Publisher Burford Books,U.S.
Weight(grams) 213g
Dimensions(mm) 228mm * 150mm * 7mm