Dry Aging meat is such an incredible way to tenderize and elevate the flavor. Here you get to see many different dry aging projects as well as experiments. In this section you’ll find everything from traditional techniques to modern hacks.
Here are a few things you might find useful when making sausage. If you want to see the different things that we use in operation our be sure to check out our new Amazon Store. 2 Guys & A Cooler Amazon Storefront We are Amazon Affiliates which means if you happen to buy something from […]
Today we are making Italian ham, Prosciutto!! Making prosciutto at home is actually quite easy. You only need salt, a drying place, and a TON of patience!! A typical prosciutto will take roughly 400 days from start to finish. You can let it go longer (if oyu want) for a more complex pork flavor. In
Today we are dry curing some beef in our home refrigerator. I will confess that this is not my favorite way to do this but anyone looking to preserve meat without all of the associated cost of a drying chamber, this way is brilliant!! The secret to this method is a wrap from the sausage
Today we are going to attempt to make an Italian classic charcuterie even better using a $1 steak. In this project we will be taking an eye of round, dry aging it, curing it, then drying it in a controlled environment. In the world of charcuterie there are many facets. Fresh sausages, smoked, emulsified, fermented
One of the questions we get asked a lot when it comes to dry aging is ,”How do you know when it’s ready?”. This is a great question as dry aging beef in your refrigerator is very different than dry aging beef in a designated chamber with controlled humidity and temperature. The product that I
Are you ready for another experiment? We’ve been extreme dry aging beef for quite some time and the idea of extreme wet aging has never really crossed my mind. The process of wet aging is totally different than dry aging. Dry aging relies on oxygen to act as a catalyst for bacterial and enzymatic reactions.
