Dry-aging Resources

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

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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.

 

–Chef Rich

 

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

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