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re: 60 day Dry aged brisket
Posted on 1/18/19 at 2:47 pm to Masterag
Posted on 1/18/19 at 2:47 pm to Masterag
There is a chef in Los Angeles, Adam Perry Lang, who is putting crazy amounts of age on meats. 180 day minimum. I’ve had 90 day aged and it was very intense but delicious
This post was edited on 1/18/19 at 2:48 pm
1
Posted on 1/18/19 at 6:21 pm to Caplewood
Same guy did a longer age and he wasn't impressed. The usable volume was way down and the flavor wasn't worth it. He said sticking to 60 to 90 was the better time frame.
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