I Soaked Steaks for 24 hours THEN Dry Aged Them

When it comes to dry aging, the possibilities are endless. Whether it’s beef, pork, fish or really any other protein, the process can lead to delicious results. Adding ingredients to the protein before putting them in the dry ager is something I’ve experimented with as well. The biggest problem is that dry aging takes time. A LOT of time. Unlike regular recipe testing, we have to wait at least 30 days to see if the experiment was worth it. This makes it challenging but also really exciting when it’s time to finally taste them. I had no idea if soaking these roasts for 24 hours would be delicious or even edible for that matter. I have to say I was blown away with the results! ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: -Instagram: -TikTok: @maxthemeatguy -Facebook: