Food & Drink

Look at You, Dry-Aging Your Own Meat at Home

Attain Unrivaled Steakhouse Flavor Right In Your Kitchen

By Hadley Tomicki ·
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In theory, you believe in going easy on old Saint Nick.

He’s carrying enough weight already... on his sleigh, of course.

Nonetheless, your 115-lb. personal meat dry-aging box is going to have to get to your place one way or another.

And better him than you.

We refer, of course, to The Dryager, a restaurant-quality apparatus that dry-ages meat, with the small advantage of doing it at your place. It's now available in the U.S. for the first time.

Forget a Furby. Forget Tickle Me Elmo. This has to be the gift of the century. A stainless steel box with insane amounts of technology safely providing the ideal humidity, temperature, and cleanliness to dry-age up to 44 pounds of meat. All so your beef tastes as tender and complex as it does in your favorite opulent steakhouse.

It will only take you about 4-5 weeks to get that dry aged flavor you savor. At which point, you’ll break open an ancient Bordeaux you’ve been saving and dig in. Of course, you can always test its limits and keep a few cuts inside for extended aging. You do still believe in experimentation.

Which is perfect. Because it’s not only beef you’re sticking inside. You can also dry-age lamb, fish, cheese, elk, and pork and the like. Not only that, this is your ticket to making your own charcuterie, salami, and ham.

Typically, salad refuses to cooperate.

Hadley Tomicki

Hadley Tomicki lives in Los Angeles. He is probably going nowhere on the 10 Freeway this very second.

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