I finally tried a new aging rack setup for my dry-aged ribeyes

Built a custom rack with more airflow, thinking it would speed up the process for a big order from The Oak Room. After 45 days, the pellicle was way too thick and I lost nearly 40% to trim, which killed my margin. Learned that more airflow isn't always better for a standard 30-45 day age. Anyone have a solid rack spacing measurement they swear by for a standard fridge setup?

3 comments

3 Comments

riveradams2mo ago

A chef friend swears by two inches between racks for even drying.

perry.evan2mo agoTop Commenter

My buddy tried that and his jerky came out perfect.

tara_jones942mo ago

Actually depends on the food, not a set rule.