Tried dry-aging a brisket in my regular fridge for 30 days. It got weird.

Had a client who wanted a super intense flavor, so I figured why not. Set up a small wire rack in my home fridge, kept the temp at 36 degrees. After about three weeks, it started to develop this crazy dark crust, like a leather football. The smell was... potent. My wife banned me from the kitchen. When I finally trimmed it, I lost almost 40% of the weight. Cooked it low and slow, and the flavor was like nothing else, super rich and nutty. But the yield was so poor I'd never do it for a customer. Anyone else tried a long dry-age on a cut that's not the usual ribeye or strip? How did you manage the waste?

2 comments

2 Comments

evan_nguyen2323h agoTop Commenter

That "potent" smell... I get it now.

jennifer35822h ago

Okay but "I get it now" like it's some huge revelation. It's just a smell, not a life changing event. People are acting like it's the worst thing ever but it's really not that deep. It fades fast anyway. Making a big deal over nothing if you ask me.