Originally posted by Oneiron339
It's not as complicated as it sounds. It takes a few days to age the meat, but your results will be worth it. I tried it last year for Xmas dinner and it was a hit.
At home dry aging a rib roast has been a goal for some time. I have a mini fridge that I could use to do the job. But contrary to the way Alton suggests, I want to create a 21 day one with techniques that I have used and seen in my career. What I recall is that ventilation is important, but an ultra violet light helps too.
I think that I could hook up a small fan, but wonder if the U.V. lights are the same as the black lights that I see at the mall 'head shops'?
Searching for information, I came up with this:
www.askthemeatman.com/dry_aging_beef_info.htm - 58k
It sounds simple enough. And to me there will be no waste or loss as when I trim the outside, my dogs will eat those scraps.
When all is done, then I can vacuum seal them.