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Took a chance on dry aging a whole ribeye in my beer fridge instead of buying a dedicated aging unit
My beer fridge in the garage holds steady at 38 degrees and I figured that was close enough to try dry aging, so I skipped the $700 dedicated unit and just put a 16 pound ribeye primal on a wire rack in there for 35 days. Lost about 2.5 pounds to trim, and honestly the crust got a little too hard on one corner where the fan hits direct, but the steaks that came off it had this nutty flavor I can't get from wet aging. My regulars at the shop asked what I did different and three of them bought extra cuts to take home. Anyone else running dry age out of a regular fridge, and did you bother rotating the meat or just let it ride?
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noah88017d ago
Reminds me of when my uncle tried aging a brisket in his shed during a cold snap. He was so proud of it until the dogs got in and dragged the whole thing across the yard. The fan drying out one corner of yours sounds like an easy fix, maybe just turn the rack every week or so. But that nutty flavor is the part that keeps people coming back, so a hard corner is a small price to pay. Just make sure the fridge doesn't kick on and off too much or you'll get case hardening all over.
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