Keeping track of your dry aging process is important to monitor progress and, helps improve your skills. A place to record steps taken, comments, and results of dry aging beef at home, place for a pen (included) to stay handy. Space for sticker from your meat purchase along with two full pages of notes and reminders.
- Keep track of your dry aging meat, figure out what works and what doesn't by referencing notes of past experiences. The Dry Age Chef Glory Record allows you easy access to information and notes about your dry aging process and results.
- 58 pages, front and back, provide space for any information you wish to keep. Make sure to not throw away the pricing sticker either. . .we provide a space for that too.
- A5 paper size. Big enough to keep thorough aging and tasting notes but not so large that it is cumbersome to carry around and reference.
- The art of dry aging meat is in preparation and monitoring your progress. Take the guess work out of it by following your own notes from all of your dry aging efforts.
- 28 days of dry aging not enough? Make a note. 60 days too much. Make a note. Eventually you'll find the sweet spot for YOUR tastes and be able to provide friends and family the best steak they've ever tasted.