Description
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
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