Q: Hello Dr. BBQ,
I am a chef of 28 years. I am looking for a book on dry-aging beef, and I also would like to know about using black lights to dry-age beef. Do you have any suggestions for a book or books to help me out, or maybe you can suggest a site or two? Thanks for any help you can give me.
A: Hi Richard,
As I’m sure you know, dry aging is becoming a lost art because of boxed beef and the economics of it. I can’t help you with a book but I did find a great thread about it at www.theingredientstore.com which is the site of Joe Ames, who I know to be a very knowledgeable man. Here is a direct link http://www.theingredientstore.com/foodpreservation/forum1/preservation.pl?read=755
— Dr. BBQ