Always swore by dry-aging in the bag, but after watching 60 pounds of prime rib go moldy on me last Christmas I gave a custom curing chamber a shot and it's honestly night and day for moisture control.

Anybody else find the expensive setup actually saves money in the long run when you’re not tossing whole primals every other month?

2 comments

2 Comments

hill.barbara16d ago

Oh man, I gotta push back on this a little. I mean, is it really that big of a deal? I've been dry-aging in my regular fridge for years with just a cheap fan and some cheesecloth, and I can count on one hand the times I've lost a whole primal to mold. Maybe I'm lucky, but tossing 60 pounds of prime rib sounds more like a temperature or humidity issue than a bag problem. Custom chambers are cool and all, but dropping hundreds or thousands on a setup feels like overkill when a little trial and error with the bag method works fine. I just don't see the "savings" adding up unless you're routinely screwing up on a massive scale, you know?

harper_smith15d ago

Yeah but your regular fridge isn't holding steady at 34 degrees with 75% humidity like a chamber can, and that's where the bag method falls apart for most people. Once you factor in how much meat you're losing to trim and mold over a year, the chamber basically pays for itself unless you're only doing small cuts.