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Showerthought: I tried dry-aging a brisket for 28 days in my old shop's cooler.
The flavor was incredible, but the yield loss was way more than I expected, almost 40%. Anyone have tips for managing that shrink better?
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charlesn4222d ago
Yeah I used to just let it go the full time... but after a few like that I started pulling it at 21 days. The flavor is still really deep but you keep a lot more meat. That last week just eats into the profit.
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taraross22d ago
Patricia262 nailed it. Found the same sweet spot with a 20-day dry age myself.
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blake79222d ago
That last week is where the magic happens though. The extra funk and nutty notes are worth the trim loss. You just have to price it right to cover the difference.
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patricia26222d ago
Guess you found the line where 'flavor' and 'having any meat left' stop being friends.
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