6
Dry aged a ribeye for 45 days and lost half of it to trim
I got a whole prime ribeye primal from a new supplier last month and decided to try dry aging in my home fridge. Followed every guide I could find about humidity and airflow. After 45 days I pulled it out and the pellicle was thick as a steak knife, lost like 40% to trim. The meat that was left tasted incredible but I don't think the math works for a small operation. Anyone else find dry aging at home just isn't worth the shrink?
2 comments
Log in to join the discussion
Log In2 Comments
sammoore6d ago
A pellicle as thick as a steak knife? That's wild. I've done a few 30 day runs and never seen anything close to that.
8
thomas2756d agoTop Commenter
My buddy Joe's got a batch that went 60 days once and that pellicle was pushing a quarter inch easy. He said it felt like a soft leather patch when he peeled it off. The key was he had a really active starter and was keeping the temp around 62 degrees, which I guess slows the bacteria way down and lets the cellulose really stack up. I think the kombucha gets pretty funky at that point too, almost like a sour beer with the vinegar notes really coming through strong.
3