Let your beef dry for about 3 hours before checking on it. It should be dry to the touch, but still flexible. If it's beginning to crisp, take it out and let it cool.

Dry meat is just as good as the store bought stuff — some say even better — especially when beef is taken out of the equation and wild meat is used.

This will help you gain knowledge and perspective as you taste different beef in your life,” he says. “I look for a nutty, popcorn aroma from any dry-aged beef.

What meats benefit from air-drying? Beef, pork, and lamb form a better crust, while keeping the interior juicy and tender, when the surface has been air-dried for at least a few hours.