Tried dry-aging a prime rib in my home fridge vs. a dedicated aging fridge - huge difference

I hung a prime rib in my regular fridge for 21 days and got decent flavor but the humidity swings made the pellicle uneven and I lost a good 20% to trimming. Switched to a small dedicated fridge with a humidity controller and that same cut came out perfect with almost no waste last month. Has anyone else found that controlling humidity is the real game changer for home aging?

3 comments

3 Comments

brian_rivera592mo ago

What temp did you hold it at with the humidity controller?

mia7482mo ago

Honestly @brian_rivera59, does it really matter that much?

murphy.linda1mo ago

Actually I just read this whole thread on a curing forum about that. Someone said 60 degrees and 62% humidity was their sweet spot for long term storage. I've been following that for a bit now and it seems to hold stable. Tried higher temps once, around 70, and the humidity swung all over the place. Lower seems to keep it locked in better.