We believe in:
The Dry Aging Bible
Enter meat heaven with the new standard reference
on Dry Aging and SmartAging®
The Dry Aging Bible will make you a pro – and meat pros even more creative. On its more than 300 pages, you will learn everything about the refinement of meat, poultry, ham, sausage, cheese, and even fish from food to supreme delicacy in the DRY AGER® Dry Aging Fridge.
The 336 pages bound in fine linen will teach you everything you need to know about Dry Aging and refining. This book explains the history and present-day practice of Dry Aging down to the last detail, including scientific ones. With stunning photographs, it shows hundreds of examples of meat refining, the production of world-famous hams and salamis, the aging of cheese, and the refinement of fish. With detailed information and concrete recommendations. You can turn your Dry Aging successes into culinary highlights with numerous recipes from famous chefs.
For the first time worldwide, all the important aspects of this topic have been summarized in incredible detail. In the book The Dry Aging Bible you will find comprehensive information, concentrated refinement expertise, instructions, and surprising inspirations. The book guides you step by step through the entire Dry Aging process in theory and practice. From choosing the right meat or other food, to the perfect preparation of the raw product, the use of the appropriate tools, the selection of the right Dry Aging program, to the preparation of the refined product with delicious cooking recipes. A must-have for every Dry Aging friend: The entire world of delicacies, made@home.
The Dry Aging Bible by the numbers
Dry Aging & cooking recipes
Inspiration & expertise
Become a Dry Aging pro with the
The Dry Aging Bible
A brief overview of the book’s contents
Dry Aging makes good meat better and transforms very good meat into a supreme delicacy. The quality of the raw material depends on breed, sex, husbandry, feed, and slaughter age and conditions. The Dry Aging Bible’s great buyer’s guide will direct you to the best raw meat for the DRY AGER® Dry Aging Fridge: Where can you get the ideal meat, which cuts are best, what questions should your butcher be able to answer?
Good to know
Processes & Expertise
Whether you are a butcher, hunter, restaurateur, or enthusiastic hobbyist, the vagaries of natural Dry Aging are finally a thing of the past thanks to the DRY AGER®. The Dry Aging Bible answers all the important questions about Dry Aging in the DRY AGER® Dry Aging Cabinet: What exactly happens in the depths of the meat fibers during Dry Aging? Why do steaks, etc. become so much better in every respect during Dry Aging? What do I need to consider to get the best meat in the world?
From meat to delicacy
Dry Aging recipes
The DRY AGER® Dry Aging Fridge not only dry ages meat to perfection, it also enables every lover of high-quality ham, sausage, and even fish specialties to make their own delicacies. In the core chapter of The Dry Aging Bible, you will learn how to perfectly simulate any form of natural aging with the DRY AGER® Dry Aging Cabinet, supported by impressive photographs of dozens of beef, pork, and lamb cuts. Even whole poultry, fish, and some offal shine here in all their beauty. Each Dry Aging recipe features specific recommended actions, Dry Aging times, SmartAging® Dry Aging programs, and valuable insider tips.