17
I thought dry aging at home was just for show-offs until I tried it in my garage fridge
For years I figured it was a waste of good meat and space, but a guy from the shop in Spokane talked me into a 45-day ribeye test. The flavor change was huge, way more than just hanging meat in a cooler. Who else has tried a long age on a budget setup, and what cuts worked best for you?
3 comments
Log in to join the discussion
Log In3 Comments
markt2315d ago
My buddy tried a 60-day strip loin in his old beer fridge with a small fan and a salt pan. He lost a good chunk to trimming but said the nutty, funky taste was unreal. The cheap cuts never worked for him though, always went too mushy. He swears by the thicker, well-marbled steaks now after a few tries.
6
claire_gibson15d ago
How much did he have to trim off that 60-day piece? My neighbor did something similar with a ribeye in his basement fridge, just a basic humidifier and a wire rack. He ended up cutting away almost a third of it, which felt like a crime, but he said that first bite made the whole scary process worth it. He also learned the hard way that leaner cuts just don't hold up, they turn into leathery jerky on the outside while staying weirdly soft inside. Now he only bothers with the expensive, fatty stuff because the waste is just part of the deal for that deep flavor.
6
the_linda15d ago
That flavor change is wild, right? Curious about the budget setup though, what kind of gear did you end up using in that garage fridge?
3