Dry Aged Meat

NICK SOLARES CORNER

#1 - ABOUT NICK SOLARES


Beef aficionado, blogger, photographer, DRYAGER™ ambassador and partner, Nick Solares, starts his journey with DRYAGER™ - and he isn’t leaving out any details. Wonder what to expect when you receive your DRYAGER™ unit? Nick takes you through the process of receiving his unit, finding the perfect space in your home, and getting it ready for its first load.

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#2 - ADVENTURES IN DRY AGING: THE ARRIVAL


I am proud to announce that I am a brand ambassador and partner with DRYAGER™ - The original home dry-aging refrigerator. All DRYAGER™ cabinets are designed and manufactured in Germany and include temperature and humidity regulation as well as an innovative sterilization system.

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#3 - ADVENTURES IN DRY AGING: STOCKING THE DRYAGER DEVICE


Properly sourcing meat is not only important, but also knowing how the meat was stored and ultimately dry-aged. Read more about Nick’s review of the DRYAGER design; his journey to source meat; and displaying it in the DRYAGER cabinet.

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#4 - ADVENTURES IN DRY AGING: 28 DAYS LATER


Nick Solares has successfully dry-aged a strip loin in the DRYAGER cabinet for 28 days. Now for an honest review of the results by beef aficionado and food critic, Nick Solares. Was 28 days enough time to render the funky smell that Nick aspires for? Read more to find out!

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#5 - ADVENTURES IN DRY AGING: A SHOCK TO THE SYSTEM


In the last episode, I pulled my short loin from my DRYAGER cabinet after 31 days. I got it of a fresh, hanging beef from my butcher friends at Golden Packing in New York’s Meatpacking district. This is one of the few remaining traditional butchers in a now gentrified neighborhood, and one of the few in the city that one can access whole hanging beef carcasses.

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