24
Took a chance on dry-aging my own ribeyes instead of buying the pre-packaged stuff
I had about 40 pounds of choice ribeyes sitting in my cooler last week and I had to decide - either sell them as fresh cuts or try dry-aging them myself for 30 days in our spare fridge. I went with the aging process, set it up with a humidity controller and a small fan. Pulled one out after 21 days to test it and the flavor was actually incredible, way deeper than anything I've bought pre-aged from the supplier. Has anyone else tried building their own dry-aging setup or do you guys usually just send your primal cuts out to a processor?
2 comments
Log in to join the discussion
Log In2 Comments
sandra1463d ago
Built my own setup last year with a wine fridge, a cheap computer fan, and a humidity controller off Amazon. Did about 15 pounds of prime ribeyes at 45 days and the difference was night and day. The crust gets this funky, nutty smell that fresh cuts just don't have. I'd skip the fan if you're only doing 30 days though, just let the fridge air circulate naturally. Less risk of the edges drying out too fast.
6