kai779•25d ago

Changed my tune on dry aging at home after a trip to Kansas City

I used to think setting up a dry aging fridge was a waste of time and space, you know, something only for big shops. Then I visited a small butcher in Kansas City last fall who had a simple setup in his basement, just a fridge, a fan, and a salt block. He showed me a 45-day ribeye he'd done, and the flavor was unreal, way deeper than anything I get from wet aging. I started with a single rack in a used fridge about six months ago, and now I won't go back. What's a good target humidity you all shoot for in a small space like that?

3 comments

3 Comments

sam_harris6825d ago

Read somewhere that 75% is a good spot for humidity... keeps things from drying out too fast or getting that weird slime. That butcher's salt block trick probably helps with that too.

terry_hayes1825d ago

Yeah, @sam_harris68, that 75% rule works great until you forget and leave a window open on a rainy day.

evand6511d ago

@terry_hayes18 I actually find 60% works WAY better for avoiding that mold problem, less finicky.