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?

2 comments

2 Comments

alicehernandez8h 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.

lucasschmidt8h ago

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