Loading…
13
My lamb chops went from tough to tender after 48 hours dry aging
I tried dry aging a rack of lamb for just 2 days in my home fridge setup last week. The difference in texture was huge compared to the fresh ones I usually sell. The meat was way more tender and had a deeper flavor without any gamey taste. Have any of you tried short dry aging on smaller cuts like lamb or pork?
2 comments
Log in to join the discussion
Log In2 Comments
julia_burns91mo ago
Man I totally used to think aging was only for big cuts but this totally changed my mind.
5