I just bought one from dry-ager and it cost me just under 10 grand. There are alternatives but dry-ager is probably the top of the line equipment. It's amazing to see he has a whole wall of those things lol.
@thatdickmanguy
9 ай бұрын
I’ve seen sushi chefs wrap they’re belly or back in a micro fiber sports towel and leave it overnight in a fridge. You’ll get a similar result in theory but not as refined In theory you’re trying to remove moister so when you cook the fat renders and the mallard effect happens much sooner
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