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Recent content by mileyj
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Where is the best steak (and why)
I've done a fair bit of dry aging at home myself – mostly strip loins and a few ribeyes – and I completely agree that anything under 30 days is basically just hype. The sweet spot for me has been around 45 to 60 days; that's where you start getting that subtle nutty, almost truffle-like funk...- mileyj
- Post #202
- Forum: General chat