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Rant: I called bull on dry-aging at home until my boss made me do it
Worked at a shop in Portland for 5 years and always thought home dry-aging was a gimmick for Instagram types. Then my boss bought a $45 Steakager fridge and made me dry-age a whole prime rib for 21 days. Trimmed off about 15% of the weight in pellicle and lost another 5% in moisture. The flavor on that roast was so concentrated it tasted like beef butter. I still think most home kits are overpriced, but the controlled environment setup actually works. Anyone here use a dedicated dry-aging fridge or just stick with wet-aged stuff?
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caleb_stone18d ago
Bet you could rig an old wine fridge with a humidistat for half that cost and get similar results... we did it at a buddies house and the meat came out killer.
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