Large Beef Rack, Dry Aging Pan & Dry Agi... $40.36
Dry Age Chef provides combo packages as a way to provide savings along with proper items you will need to start dry-aging meat in the comfort of their own home. Heavy-duty rack support (six legs) will hold the largest cuts that are readily available. Save money and dry age steak at home. This combo package includes a Large Rack and Pan to hold your salt and your the beef or meat you would like to age, large enough to hold upwards to 22 - 24lbs. of beef! "Dry Aging Beef at Home" Instruction Booklet detailing the process of dry-aging so you can join the legions of other Dry Age Chefs.
Dry Age Chef® Humidity & Moisture Contro... $59.99 $74.99
Introducing the Dry Age Chef® Humidity & Moisture Control Kit- the ultimate solution for dry aging meat at home! This kit includes everything you need to control the humidity and moisture in your dry aging fridge, two salt bricks, a rack to set them on, and a pan to hold the moisture. The Dry Age Chef® Humidity & Moisture Control Kit is designed to help you achieve the perfect dry aging conditions for your meat. With humidity and moisture control, you can ensure that your meat stays moist and tender throughout the aging process. This also helps to prevent the growth of harmful bacteria, ensuring that your meat is safe to eat. The two salt bricks included in the kit are made from high-quality Himalayan salt, which is known for its hygroscopic properties, working to draw moisture out of the meat while adding flavor. The rack and pan included in the kit are made from durable materials that are designed to withstand the rigors of dry aging. The rack is designed to hold the salt bricks securely in place, while the pan catches any drippings that may occur during the aging process. This kit is easy to use - simply place the salt bricks on the rack (not touching), the rack on the pan, and the pan on the bottom shelf of your fridge. Overall, the Dry Age Chef® Humidity & Moisture Control Kit is a must-have for anyone who wants to try dry aging meat at home. Explore the world of dry aging and create delicious, tender, and flavorful meat that will impress your family and friends. Pan Dimensions: 13 Inches x 9-1/2 Inches x 1 Inch Rack Dimensions: 12 Inches x 8-1/2 Inches Salt Brick Dimensions: 8 Inches x 4 Inches x 2 Inches Why is it essential to use Dry Age Chef® Himalayan Salt Bricks when dry aging beef? Using Dry Age Chef® Himalayan salt bricks when dry aging beef is essential due to several reasons. The salt bricks help in reducing excess moisture, as they naturally absorb it from the aging environment, maintaining an optimal humidity level. This process contributes to tenderizing the meat and enhancing its flavor. Moreover, Himalayan salt bricks have antimicrobial properties, which help in eliminating unwanted bacteria from the aging room, ensuring the meat remains safe and healthy during the aging process. The salt also adds a unique flavor to the beef, making it more enjoyable and delicious. Dry Age Chef® Himalayan salt bricks are known for their hygroscopic properties that play a crucial role in controlling humidity, improving meat quality, and providing a safe environment for dry-aging beef.
Dry Aging Membrane Bag Kit by Dry Age Chef $99.87 $124.95
DRY-AGED MEAT IS SERVED IN THE BEST RESTAURANTS. This Kit has all that you need to prepare professional dry-aged meat at home: 15 Dry Age Membrane Bags (5 of each size), 15 Sealing Strips, a Refrigerator Thermometer, and your own Glory Record Book to keep track of your successes. The main benefits of Dry Age Bags are the mouth-watering concentrated flavors, the extreme tenderness of the finished product, and the beautiful, marbled appearance (especially on Sirloins and Rib-Eyes). Meat can also be smoked through the dry aging bag. Dry Aging small cuts or individual steaks are not suggested as the results are often disappointing with too much waste. Dry Age Chef & Dry Aging Meat at Home! - 17 ½" Long x 13 ¾" Wide Bags. The extra-long dry aging bag is designed for many bone-in sub-primal pieces that tend to run a bit wide for other bags. Dry aging bone-in beef goes together in cooking it with the bone-in. The most heavenly treat for your taste buds. - 23 ½" Long x 12" Wide Bags. The 23½" long dry aging bags are ideal for longer pieces of beef. This would allow you to get the largest one at the store, thus losing less meat at the end to the pellicle. - 21 ¼" Long x 10" Wide Bags. Standard Size Bags. The standard size is ideal for the average-size boneless roasts. Dry aging beef bags employ a specially formulated combination of polymers, creating a single-layer material that is both moisture- and oxygen-permeable, like a membrane. Fragile when first sealed, the dry aging beef bag will form a bond with the moist proteins on the surface of the meat within the first several days. Once bonded, it protects against off flavors and contamination, allowing you to dry age in any commercial refrigeration unit without requiring UV lighting or specialized humidity control. The preferred method is to Vacuum Pack the Meat inside and create a perfect bond. This method does NOT pose the same risk of anaerobic bacterial growth as in other methods. Do not place stickers on the bag once you seal the meat, it will leave a mark on the meat. Just remember to ensure that the meat is mostly in contact with the bag because that would create the natural bond with the meat's moist surface proteins to ensure the best result.
Dry Age Chef Bourbon Holiday Gift Set- R... $63.16 $129.99
DIY KIT, Dry Aging Beef at Home, Ready-to-use with Bourbon, ideal gift for the Bourbon and Steak lover! The perfect gift for the meat connoisseur of the family. This kit includes a few of our best selling items to ensure you have all you need to enjoy beautifully aged steak. Individually these items would cost over $125. Purchase them together and use that extra money to buy more steak! This combination of Dry Age Chef Pan, Rack, Bourbon Cheesecloth, Himalayan Salt is the ideal place for bourbon soaking prior to dry aging your beef. This size rack and pan is ideal to hold your sub-primal size beef and was designed to work perfectly together in dry-aging your beef. This gift package also includes the "Dry Aging Beef at Home" Instruction Booklet (details the process of dry-aging so you can join the legions of other Dry Age Chefs) and the Dry Age Chef Glory Record Tracking/Notes Book for documenting your efforts. Bourbon Grade, Organic Cotton, Cheese Cloth by Dry Age Chef, a full 8 sq. yds. (72 sq. ft.), Grade 50 for plenty of dry aging. Cheesecloth wrapping helps in retaining the Bourbon flavor while still allowing to dry age. Our Dry Age Chef Bourbon Grade Cheese Cloth is made from 100% organic and unbleached cotton to prevent chemicals, dyes or toxins leaching into your meat. Dry Age Chef designed this weave this specifically for Bourbon or Whiskey soaking meat prior and during dry aging. 72 square feet of cheesecloth allows wrapping many large sub-primal or sections of beef or meat. Kit includes: 1 Dry Age Chef Rack & Pan 1 Dry Aging Beef at Home instructional pamphlet by Dry Age Chef 1 Package of Bourbon Grade Cheese Cloth 1 Dry Age Chef Glory Record Tracking/Notes Book 2.5lbs of Dry Age Chef Himalayan Dry Aging Salt
Dry Age Chef Bourbon Grade 50 Organic Co... $23.74 $29.95
The fine mesh of the Grade 50 Cheese Cloths is ideal for soaking your cut of beef with Bourbon or Whiskey for Dry Aging. For the best results, wrap the meat with cheesecloth about two or maybe three times- experiment. Cheesecloth wrapping helps in retaining the Bourbon flavor while still allowing it to dry age. Our Dry Age Chef Bourbon Grade Cheese Cloth is made from 100% organic and unbleached cotton to prevent chemicals, dyes, or toxins from leaching into your meat. Dry Age Chef designed and chose this weave and size specifically for Bourbon or Whiskey soaking meat prior to and during dry aging. 72 square feet of cheesecloth allows for wrapping many large sub-primal sections of beef or meat. Dry Aging Made Easy! A combination of preparation and a lot of chemistry goes on during the dry aging process, including important enzyme-on-protein action. As the meat ages, enzymes that were contained in the muscles' cells work free and become a kind of creative wrecking crew. They break down proteins into amino acids, so the flavor deepens. They turn the small amounts of carbohydrates in the meat into sugars, so the taste seems sweeter. They also weaken connective tissue around protein strands so the meat becomes more tender. there's a craft to aging beef, it's a skill and a style that you can explore and learn from Dry Age chef. This Dry Age Chef Cheese Cloth is versatile and can be used in many aspects of food preparation, and can even be used for cleaning and polishing. • Dry Age Chef Bourbon Grade Cheese Cloth is made using Premium cotton, designed for Bourbon or Whiskey soaking meat, then dry aging. • Organic, Premium, and unbleached Cotton - 100% unbleached Cotton, BPA Free meets FDA Standards, no dyes, and no chlorine to leach into your dry aging beef. • Of course, you can use this Heavy-Duty, Lint Free, Washable Cheese Cloth for other food preparations as well: like making cheese, stuffing poultry, squeezing citrus to hold back seeds, salads, steaming, blanching, basting, poaching, cleaning, and polishing. • VALUE PACK: Extra Large Dimensions: 72 sq. ft. (8 sq. yds.) ' 3 ft. x 24 ft. long. The cheesecloth is 1 yard (3ft.) wide and 8 yards (24ft) long and not precut, you can simply cut what you need. Lowest cost per sq. ft.
Stainless Steel Serrated CHEESE Knife $13.99
Expertly cut cheeses with this stainless steel cheese knife. Semi-hard cheeses like cheddar or Swiss have lower moisture content than soft cheeses and undergo a process of being pressed into forms and held under pressure during the aging process. Due to its firmness, semi-hard cheese requires a sturdy blade that is also able to resist the stickiness that results from moisture in the cheese. The handle features a full tang design to provide added strength and stability, and the knife's stainless steel blade is built strong and will provide you with long-lasting use. The blade is designed with holes in the form of die-cut letters that spell "CHEESE" to prevent cheese from sticking to it, and the end of the blade is forked to provide the ability to serve after slicing. Plus, the satin finish gives a clean, contemporary look that fits in perfectly with any charcuterie board or cheese platter. Overall Dimensions: Blade Length: 3-1/4" Handle Length: 6-1/8" Overall Length: 9-3/8" Dishwasher Safe! Includes a full tang design for added strength and stability Features a unique blade with die-cut letters that spell "CHEESE" Forked end allows the cheese to be served after slicing Made of durable stainless steel Ideal for hard and semi-hard cheeses
Dry Age Chef® Dry Ager Himalayan Salt Bl... $98.88 $149.95
Dry Age Chef® Dry Ager Himalayan Salt Blocks, Set of 2 Our large Dry Aging Himalayan salt blocks help to naturally regulate the humidity and add flavor, and minerals. The aerosolized salt/mineral molecules bonds to the surface of the beef, playing a large part in the dry aging process. They also provide an additional dimension of flavor to the meat during the enzymatic breakdown process. Original Dry Age Chef® Himalayan 8x8x2" Salt Blocks for Dry Agers • Aids in humidity control and flavor intensification during dry aging • Anti-microbial, anti-fungal, and anti-bacterial properties • Real, naturally marbled pink salt 8" x 8" x 2" thick • Enhances the microclimate in your curing or dry aging cabinet • Infuses matured product with a touch of salt and minerals • Helps to regulate humidity in the cabinet • 8" x 8" x 2" thick for longevity • Fits the SALTAIR Salt Trays made by Dry Ager Dry Age Chef® Himalayan Salt Blocks are unique because we use high-quality Salt Rocks which is a key source for producing blocks that are consistent in color with fewer cracks visible. We cut our Salt Blocks no less than 2" thick, this dramatically increases the lifespan of the block. The thinner salt bricks are more likely to break, and crack and do not last as long as our 2" thick bricks. These salt bricks are anti-microbial, anti-fungal, and anti-bacterial, all properties that protect naturally against bacterial invasion, and foodborne illnesses. Keep the slab clean and fresh without chemicals or other additives. The pink color of the salt creates a striking visual contrast with the other contents of your curing cabinet and provides excellent visual appeal whether your curing cabinet is in a butcher shop or a steakhouse. The salt should be placed on the tray to prevent any liquid that has come into contact with the salt from getting onto the surface of your cabinet. This block can last up to two to three years in use making it a worthwhile investment. It is recommended that the salt blocks be checked and dried regularly. Any liquid must be removed from on top of or around the block. Remember to keep your Dry Aging Salt dry, it melts! MSRP: $149.95 Sale Price: $98.88 Each slab measures 8" x 8" x 2" Dry Age Chef® Himalayan Dry Aging Salt Blocks #dryaging #dryager #himalayansalt #dryagechef #saltair #dryagingsalt #saltbrick #saltslab #saltblock #dryagechefsalt
Cucina Chef HD 40# Peach/Pink Butcher 24... $74.99 $99.99
Cucina Chef HD 40# Peach Pink Butcher 24" Wide Paper Roll, 700 feet long for pit master techniques of Smoking, then resting your meat. Cucina Chef peach or pink butcher paper is made in the USA and is FDA-approved. Its heat-resistance and breathability allow steam to escape and create delicious bark while added sizing offers leak protection and strength when wet. This butcher paper retards the loss of moisture when smoking. It allows the meat to breathe through the paper, ensuring a smoky flavor when used to cook. If you intend to freeze products in this butcher paper, be sure to wrap them in plastic first. • FDA approved for BBQs and smoking meats, and it will not trap moisture • Unwaxed, uncoated, unbleached for food safety • Generous Dimensions of 24-inches wide x 700 feet long to ensure proper wrap of the largest brisket, butt, or piece of meat • The 40# basis weight gives it the strength it needs to hold up against blood, oil, or water and preserves the worthiness of your meats. • This 700' roll offers an ample supply for minimal replacements, and you can choose exactly how much paper you need for each job. • Heat-resistant up to 450°F • Breathable to create delicious bark • Sizing treatment offers leak protection and wet strength Peach just means it is un-bleached, not peach flavor, peach paper is the same as pink paper. Can be used with our thinkScroll!
DIY KIT, Dry Aging Beef at Home, Ready-t... $50.46
The sheet pan measures 18 x13 inches with a depth of 1 inch while the rack sits neatly inside measuring 17x12 inches. Clean-up is easy - handwashing is recommended for the aluminum tray, while the rack is dishwasher safe. Heavy-duty rack support (six legs) will hold the largest cuts that are readily available. Pan is durable construction- Made of 19-gauge, heavyweight aluminum, wire-reinforced, this pan is great for everyday use. Designed to resist warping and bending, this pan can withstand cold temperatures in the freezer and high heat applications in the oven, so you can get the most out of this essential dry-aging item. Plus, its natural finish is easy to clean to keep this pan looking great after each use. The "Dry Aging Beef at Home" Instructional Guide gives you a leg up on the dry-aging process. Easy, simple to follow instructions, with pictures provided so you know you're doing it right. Loosely wrap the beef with the cheesecloth. Enough cloth (8 sq. yds.) is included to wrap a 21 29 lb piece of meat or two smaller pieces. Slowly pour the Bourbon along the top edge, and sides of the meat until the cloth is moistened throughout, start dry aging as you normally would. Sporadically reapply small amounts of Bourbon throughout the dry-aging process, how much is personal taste and testing, as the meat has to be able to dry age. How does Dry Age Chef Beef Aging work? Why Bourbon or Whiskey Soaking? A combination of preparation and a lot of chemistry goes on during the dry-aging process, including important enzyme-on-protein action. As the meat ages, enzymes that were contained in the muscles' cells work free and become a kind of creative wrecking crew. They break down proteins into amino acids, so the flavor deepens. They turn the small amounts of carbohydrates in the meat into sugars, so the taste seems sweeter. And they weaken connective tissue around protein strands, so the meat becomes more tender. There's a craft to aging beef, it's a skill and a style that you can explore and learn at DryAgeChef.com.