Dry Aged Schrank

This requires optimum temperature humidity air control and disinfection.

Dry aged schrank. Carve and cook your steaks to perfection. The weight loss in the dry ager is surprisingly small. The dry aged steak should always dry in the pan.

Trockenreifung zu hause im dry ager von landig. 9 10 in weight. Dry aged beef ham and other kinds of sausages need a lot of time and a perfect micro climate.

Only if all these parameters work together perfectly a normal fridge becomes a dry aging fridge. Because the water on the surface evaporates first and prevents the formation of roast aromas. Whether you are a first timer or have dedicated yourself to dry aged beef we have a product to fit your lifestyle.

Simply dab the excess moisture with a cookie from the meat. Watch as the steakager slowly dry ages your beef from 14 70 days. The most common timeframe for a steak to be dry aged is 30 days.

The disadvantage compared to wet ripening. You can find steaks that have been dry aged from 7 to even up to 120 days. Um den wertvollen inhalt vor schädlichem uv licht zu schützen ist die isolierglastüre des dry ager getönt metallbedampft.

When wet ripening the liquid remains in the meat and the weight is higher. 7 8 and after 6 weeks only approx. Produzieren sie dry aged beef dry aged pork schinken oder salami.