I Dry Aged EVERY Meat, ATE them and this happened!

Published – 02/26/2020 2:15 pm
After receiving so many requests, I finally decided to dry-age all meats.
I dried them, and I also ate the meat! This was by far the most fascinating experiment I’ve ever conducted. Dry aging takes patience, care, precision, and are left to air in a controlled environment to allow enzymes and good bacteria to transform the molecular structure of the meat. I’m glad I now know what happens to every meat when it is dried-aged.
The meat becomes more tender and flavorful due to naturally occurring chemical changes such as bacterial, enzyme breakdown and oxidation. Dry-aged beef is distinguished by its tenderness and depth of flavor.
Amazon Links –
This a list of the tools used in the video. You can check out or buy the items on Amazon from the link(s) below if you like:
* My Wireless Smart Thermometer *
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* My Knives *
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* OFTEN USED EQUIPMENT *
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