Changed my tune on dry aging after a buddy talked some sense into me

I used to think dry aging at home was a waste of time and money. Then Mike, this old school butcher I work with, told me I was missing the point. He said it's not about fancy equipment, it's about controlling air flow and humidity in something as simple as a mini fridge. I tried it with a $20 rib primal from Costco, rigged up a little fan, and after 30 days I was shocked at how much better it tasted. He was totally right, the concentration of flavor is insane even with basic stuff. Has anyone else had luck with a makeshift setup like that?

1 comments

Log in to join the discussion

Log In

1 Comment

the_jesse3mo ago

30 days is a little short for primal cuts. Usually you want 45 to 60 on something that big to get real breakdown.

5