The Science Behind Dry Aging
Penicillium nalgiovense for days! Meat Scientist Diana Clark sits down with Bryan and Chef Tony to talk dry-aging science, from the best molds to inoculate chambers to dehydration and alternative cuts that are enhanced by a little extra funk.
Mentioned in the episode: Jeremy Umansky, Larder Delicatessen; Purely Meats; DeBragga & Spitler; Shawn Heine, Prime Cincinnati, Jess Pryles
Chef Shawn Heine
Debragga Dry Aging
Purely Meat Co.