DRY AGER DX 500 Manual de Instruções - Página 3
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Dry Aging is no longer a mystery. You too can
produce succulent and tasteful meat for yourself
with the
DRY AGER DX 500
When this technique is used, the result is a quality piece of
meat that brings out a natural, but a more intensive flavour.
The texture of the matured meat is tender, yet firm and
has a perfect bite.
You will notice that when the Dry Aged meat is grilled or
pan fried, there are hardly any meat juices and that the fat
surrounding it gives off a spicy aroma.
The founders of the DRY AGER Manufactur wish you
lots of joy and pleasure at dryaging.
Christian, Aaron and Manfred Landig
DRY AGING
MEAT QUALITY
The best meat recognised for Dry Aging is rib-eye on
the bone. It is always best to purchase from a dealer
who sources their meat from a good quality abattoir.
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The younger the animal the better the result. It is al-
ways recommended to buy a piece of meat that has a
good fat content and a high rate of internal marbling.
It is advisable to mature the meat on the bone either
hanging or in the largest possible joints. The reason
for this is to minimise the pure meat exposed to the
air, reducing weight loss.
The Dry Aging period is recommended for at least
21 days, then the maximum tenderness is reached.
Thereafter, only the flavour becomes more intense.
Please note : A maturing period of up to 6 weeks is
possible. The hygienic handling of food should always
be addressed for best results. When the process is
complete, the thin crust is trimmed off ready to be
de-boned or cut into steaks.
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