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Was dead set against dry aging at home until my neighbor proved me wrong
I always thought dry aging at home was just a way to ruin good meat and attract mold. But my neighbor Dave down the street had me over to try a ribeye he aged for 28 days in a $60 mini fridge he rigged up. The flavor was way more intense than anything I've had from the grocery store, and the texture was super tender. Has anyone else here tried a DIY setup like that without spending a ton on a fancy dry ager?
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burns.fiona7d ago
My first attempt was a 21 day bone-in strip loin in a used mini fridge I found for $40 on Craigslist, just added a small fan and a salt block for humidity control. It turned out incredible and I haven't bought steak from a butcher since.
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burns.fiona7d ago
Totally changed my mind too, I just finished my first 21 day strip loin in a cheap mini fridge and it blew me away.
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