How can I speed up the maturing process in the Dry Ager?

By slightly increasing the temperature to about +3 °C, the maturing period would then be reduced to about 3 weeks. The best results are normally achieved with a maturing period of 4 – 6 weeks at about +1.5 °C.

Category: Meat and the right aging period

Back to all posts

Dry Ager goodness, delivered fortnightly.

Join the meat press

Butcher Restaurant Home Foodie