windriverfamily wrote:

> Hello, Rfc'ers!
>
> I'm planning on serving beef at Christmas this year, and want to try dry
> aging. I'm a fan of brining. Do the two go together? Should I brine THEN
> age? or the reverse?

It's possible to do both, but you don't have time to dry-age it as it
needs to be done and if you don't know how to brine beef, don't. Beef
needs to be brined (if at all) rather differently than the usual
whiter meats.

So, "neither" is your answer.

Pastorio