Dry Aging Meat at Home

If you’ve ever been to a really good steak house, you’ve experienced the intense depth of flavor and tenderness of an aged piece of meat. However, for those of us who live in the country, we don’t have a good butcher or fine dining available nearby so a good cut of meat is harder to come by. The good news is, you can dry age your own meat at home.
Aging meat, like beef and venison, breaks down connective tissues and increases the tenderness of the meat. It also dehydrates the moisture and results in a weight loss of up to 30 percent, compacting a lot of flavor in a smaller area. Dry aging meat requires four steps:
Step one. Buy a loin or boneless beef rib from your best local source. If you have the resources at home for venison or beef, even better!
Step two. Rinse the meat and pat it dry with a paper towel. Wrap it loosely with cheesecloth and set it on a rack above a cooking sheet.
Step three. Refrigerate five to seven days. After the first day unwrap and then rewrap to keep the cheesecloth from sticking to the meat.
Step four. Unwrap the meat and then use a sharp knife to shave off the hardened, dried outer layer. Also, shave off any dried fat. And then roast away!
There are three ways to age meat at home, a walk-in cooler, refrigeration, or open-air aging. Each have their own pros and cons so choose wisely to fit your individual needs. It’s also important that you roast or freeze the meat within seven days of the dry-aging process.
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Sources:
https://www.finecooking.com/article/how-to-dry-age-beef-at-home
https://www.cabelas.com/category/CWC-How-to-Age-Venison/635072580.uts