I used to think the whole 'dry-aging at home' trend was just for show-offs, but after hanging a rib subprimal in a dedicated fridge for 35 days, the flavor difference was insane.

What's a piece of gear or a method you were totally wrong about at first?

3 comments

3 Comments

hart.mark1mo agoMost Upvoted

What did you use to control the humidity in your fridge, and did you have to mess with it a lot? I always figured that part would be a huge pain and ruin the meat if you got it wrong.

avery9171mo ago

Honestly a lot of people overthink it at first. Just a basic digital hygrometer and some small containers of salt water to adjust levels. Did you find a certain humidity range that messed up your cuts the most, or was it pretty forgiving?

felix_henderson541mo ago

My first try I used a cheap hygrometer and the humidity was way off. I lost a whole brisket before I figured out you can't trust those things.