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Spent $800 on a dry aging fridge and now I think regular aging is better anyway.
The fancy one with humidity control just dried out my prime ribeyes faster than the old walk-in cooler ever did, anyone else find the expensive gear isn't always the answer?
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faithcampbell19d ago
You ever try just wrapping them in cheesecloth for a couple weeks instead?
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kim_johnson5118d ago
Honestly yeah, cheesecloth is the way to go. I did it last winter with a ribeye roast just wrapped it tight and flipped it every few days. Came out better than the dry-aged stuff at the fancy butcher shops. The trick is making sure it breathes but doesn't dry out too fast. Simple really does win sometimes.
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daniel_martin19d ago
My buddy runs a BBQ joint and swears by $30 Walmart fridges with a digital controller and a pan of salt. I did the cheesecloth thing with some NY strips last fall and it beat any expensive setup I've tried. Sometimes simple works better, like how my grandpa aged venison in a basement fridge for decades with no issues.
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