Thought that dry aging at home was just for show-off foodies

I saw a video about a guy dry aging a rib roast in a mini fridge for 45 days. Figured it was a waste of good meat and you needed a special room. Then my boss at the shop in Tacoma let me try a piece from a primal he'd been aging in our walk-in for six weeks. The flavor was crazy deep, like beefy and nutty, nothing like the fresh cuts. He just used a simple salt rub and kept the temp steady. Now I do a small batch for regulars and they keep coming back for it. Anyone else doing this without the fancy cabinet setup? What's your method?

3 comments

3 Comments

alicehernandez10h ago

Ever think it was all hype? I was the same until I tried a piece from a friend's fridge-aged brisket. The taste is so much richer, it's worth the simple setup.

lucasschmidt10h ago

That's actually dry aging, not fridge aging. The setup needs humidity control to work right.

ninas6750m ago

Still sounds like a lot of work for a small change. Most people can't tell the difference in a blind taste test anyway.