Changed my mind about dry aging beef at home

For years, I thought setting up a dry aging fridge was just for big shops with fancy gear. Then, a buddy who runs a small farm in Vermont convinced me to try a small, cheap setup in my own basement cooler. I got a basic wire rack, a small fan, and a simple humidity gauge for under $80. I hung a whole ribeye sub-primal for 35 days, checking it every week. I was sure it would go bad or get a nasty crust, but the result was the best steak I've ever cut. The flavor was deep and nutty, not funky, and the meat was so tender. It taught me that with careful control and patience, a small operation can do this work just fine. Has anyone else had a good result with a simple home setup, and what cut did you start with?

2 comments

2 Comments

masonm853h ago

Totally get what you mean about thinking it was just for fancy shops. I did almost the same thing last year with a cheap mini fridge and a USB fan. I was so nervous about the crust, that hard outer layer, but you just trim it off and underneath it's perfect. I started with a big chuck roast because it was cheap, and even that came out amazing. The patience is the hardest part, just leaving it alone and trusting the process.

anna9833h ago

Wait you used a USB fan and a mini fridge? @masonm85 that is actually genius. I would have been so scared the whole thing would go bad. But you're right, you just cut off the weird dry part and it's fine underneath. It's crazy how the cheap cuts turn out so good if you just wait. I still check on mine way too much, I can't help it.