And i’ve been experimenting with dry aging and wet aging techniques for a while, and I’m curious about what others think really brings out the flavor. I tried 28 days of dry aging recently and the depth of flavor was incredible, but I’m also wondering if I left it too long. How long do you all usually age beef for optimal taste?
I’ve found that around 21 days of dry aging hits the sweet spot for me — just enough time to make it rich without losing too much moisture. It’s kind of like letting a fine wine breathe, but maybe don’t leave it too long lest it turns into an old sock! What do you think about that time frame?
, I can totally relate to that depth of flavor after 28 days! I usually go for about 21 days as well, but I’ve found that after 30 days, the texture can start to get a bit funky for my taste. Did you notice any significant changes in moisture after that long? @gwoods76.