Tried dry aging a prime rib in my home fridge for 30 days and it was a total loss

I built a little setup with a mini fan and a salt block in my spare fridge, thinking I could pull off dry aging like the pros. After 3 weeks the smell was off and by day 30 the whole thing had this funky green mold that went way past the pellicle. I ended up tossing about 12 pounds of meat that cost me over $200 at the local wholesale club. Anyone else had a home dry aging project go sideways?

2 comments

2 Comments

faith_king9d ago

Did you try just opening a window and calling it 'artisanal funk'?

wendyprice9d ago

Ha, that's funny! A buddy of mine actually tried something close to that with a weird smell in his van. He just rolled down all the windows and told people it was "fresh air therapy" after a long trip. @faith_king, it worked about as well as you'd expect, which is to say it didn't work at all and his passengers just laughed at him.