I called dry aging at home a total gimmick for years

A buddy in Kansas City bet me a case of beer I couldn't age a ribeye for 45 days in a mini fridge. I used a small fan and a salt block, checking it every week. The flavor after 7 weeks was insane, way deeper than anything I've bought pre-aged. Has anyone else tried a home setup that actually worked?

2 comments

2 Comments

reese_perry621d ago

That salt block trick is a game changer for controlling humidity.

the_claire21d ago

Game changer" is right. I always thought those were just for fancy cooking, but mine's been pulling so much moisture out of the basement air. Totally changed my mind.