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Dry aging beef improves tenderness and enhances flavor. The complex flavors developed through this process are best paired with red wine, so today we combined the two.
Covering in cheese cloth allows the liquid to adhere and slowly absorb and after 3 weeks we were left with the most incredibly smelling roast. A concern was that after cutting away the bark, we would lose all of the wine flavor. To my excitement, the final product maintained some of that distinct fruitiness and the steak was incredible.
Over the years, I’ve been inspired by Gugas ( @GugaFoods ) dry aging experiments, I highly recommend checking out his youtube channel!
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🔥 Dry Ager UX1000 from @dryager link in bio
⚡️ Electric serving board from Vayreni Burns use code MAXMEAT10 for 10% off link in Beacons Link below! My commission proceeds go to charity.
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🖥 Recipes on my Website: https://www.maxthemeatguy.com
🎥 Sophia Greb https://www.youtube.com/channel/UC5uUwuJEdoUd7Umsg8YUlVw
🎶 Hokus Pokeus – HipHop Beats
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