Decided between dry aging in the bag vs a dedicated fridge after my first attempt went bad

I picked the dry aging bag for my ribeye last month on a whim and ended up with better flavor but way more cleanup, has anyone else tried both methods and found one clearly better?

2 comments

2 Comments

the_viola13d ago

Try hanging the meat vertically instead of laying it flat.

rayc8313d ago

Read an article a while back from a chef who said the bag method works fine but you really gotta watch the humidity levels in your fridge. They mentioned the main reason dedicated fridges win is because they control both temp and humidity way better than a regular fridge can. For me, the bag on my ribeye gave a good crust but I had to trim way more than I expected, which felt like a waste. Did you have to cut off a lot of the exterior too?