Old timer at the shop changed my mind about dry aging

I always thought dry aging at home was a waste of space until I talked to this guy named Frank at a butcher workshop in Kansas City. He showed me his setup with a $200 mini fridge and a humidity controller, and the ribeye he pulled out was better than anything I've had from a fancy place. Has anyone else tried making a cheap dry aging rig like that?

3 comments

3 Comments

perry.evan14d agoTop Commenter

Heard about a guy on a BBQ forum who did basically the same thing with an old dorm fridge and a fan. Said it took some fiddling with the humidity but the steak came out incredible after 45 days.

the_nina14d ago

Read about a guy who used an old wine fridge once, similar deal.

mila_flores814d ago

The wine fridge's temp control is key but you gotta fight the dryness with a salt block or crock.