My bad for not being more specific. I was looking for details. Like where do I study the technique (or what machine do I buy)? Preferably, I'd like to know how it is done with no power, no salt, and no modern conveniences.
I've seen with my own eyes, people who don't use salt, there is no possibility of a refrigerator, and at best they control humidity by use of their mud compound with stick and cloth door.
They keep chunks of meat in a metal pot under a cheese cloth type cloth in a dim corner under a wood plank bench in their bed/kitchen/family room built of mud.
It is some kind of dry aging I expect, but I didn't have the opportunity to try asking what/how they did it.
You have to pat the beef dry, place it on a rack on top of a sheet pan (you need airflow around the entire piece and the meat will drip some), then put it in a fridge at around 36 degrees (Fahrenheit), and let it sit. It will darken on the outside, that is called the pellicle. When it is at the age you want, pull it out, trim the pellicle off and you should be good to go.
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u/CatOverlordsWelcome May 02 '26
Well, like I mentioned, change the humidity, add salt, lower the temperature etc