Tried dry-aging a ribeye for 14 days at home and it came out tasting like blue cheese

I threw a prime ribeye in my old mini fridge with a salt block underneath. The smell when I opened it was brutal but the flavor was so funky I had to give half to a buddy who loves stinky cheese. Anyone else ever push dry-aging too far in a home setup?

2 comments

2 Comments

josephs267d ago

I read somewhere that dry-aging at home is basically a controlled rot, which explains why that blue cheese flavor hit so hard. 14 days is a lot for a home setup cause you don't have the air flow like a pro place does. Next time I'm pulling it at day 10 and hoping for less of a mold bomb.

eric3597d ago

Funky food is like people who seem off at first but end up being the most interesting ones you know.