I show a simple technique for dry-aging beef at home. All you need is salt, a casserole dish, and roasting rack. I age some USDA Prime Ribeye Roast for 42 Days (6 weeks), then I grill up one of the aged steaks and give you an idea of how wonderful this process is.\r
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Items used in this video:\r
Wusthof Classic 8-Inch Cooks Knife\r
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Canon VIXIA HF G30 HD Camcorder\r
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Sherpa Pink Gourmet Himalayan Salt 5 Lbs Medium Grain \r
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Nonstick Roasting Rack, 14 by 12.25-Inch\r
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Pyrex 4.8 Quart Baking Dish \r
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Lobels Butcher Knife\r
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Music:\r
Niles Blues Kevin MacLeod (incompetech.com) \r
Licensed under Creative Commons: By Attribution 3.0\r
