The sheet pan measures 18 x13 inches with a depth of 1 inch while the rack sits neatly inside measuring 17x12 inches. Clean-up is easy - handwashing is recommended for the aluminum tray, while the rack is dishwasher safe. Heavy duty rack support (six legs) will hold the largest cuts that are readily available. Pan is durable construction- Made of 19-gauge, heavy weight aluminum, wire reinforced, this pan is great for everyday use. Designed to resist warping and bending, this pan can withstand cold temperatures in the freezer and high heat applications in the oven, so you can get the most out of this essential dry aging item. Plus, its natural finish is easy to clean to keep this pan looking great after each use.
The "Dry Aging Beef at Home" Instructional Guide gives you a leg up on the dry aging process. Easy, simple to follow instructions, with pictures provided so you know you're doing it right.
Loosely wrap the beef with the cheese cloth. Enough cloth (8 sq. yds.) is included to wrap a 21 29 lb piece of meat or two smaller pieces. Slowly pour the Bourbon along the top edge, and sides of the meat until the cloth is moistened throughout, start dry aging as you normally would. Sporatically reapply small amounts of Bourbon throughout the dry-aging process, how much is personal taste and testing, as the meat has to be able to dry age.
How does Dry Age Chef Beef Aging work? Why Bourbon or Whiskey Soaking?
A combination of preparation and a lot of chemistry goes on during the dry aging process, including important enzyme-on-protein action. As the meat ages, enzymes that were contained in the muscles' cells work free and become a kind of creative wrecking crew. They break down proteins into amino acids, so the flavor deepens. They turn the small amounts of carbohydrates in the meat into sugars, so the taste seems sweeter. And they weaken connective tissue around protein strands, so the meat becomes more tender. There's a craft to aging beef, it's a skill and a style that you can explore and learn at DryAgeChef.com.
- We feel this combination of pan and rack is the ideal place for bourbon soaking prior to dry aging your beef. This size rack and pan Is ideal to hold your sub-primal size beef for aging and was designed to work perfectly together in dry aging your beef.
- "Dry Aging Beef at Home" Instruction Booklet is included and details the process of dry aging so you can join the legions of other Dry Age Chefs
- Bourbon Grade, Organic Cotton, Cheese Cloth by Dry Age Chef, a full 8 sq. yds. (72 sq. ft.), Grade 50 for plenty of dry aging.
- Cheesecloth wrapping helps in retaining the Bourbon flavor while still allowing to dry age. Our Dry Age Chef Bourbon Grade Cheese Cloth is made from 100% organic and unbleached cotton to prevent chemicals, dyes or toxins leaching into your meat. Dry Age Chef designed this weave this specifically for Bourbon or Whiskey soaking meat prior and during dry aging. 72 square feet of cheese cloth allows to wrap many large sub-primals or sections of beef or meat.
- Save money and purchase this kit. Individually the items included here would cost over $60