Wet aging at home in a mini fridge, night and day difference

Used to just buy whole primals and slice them up the same week, thought that was as good as it got. Then about 4 months ago my buddy who runs a deli in Toledo let me borrow an old mini fridge he was going to toss. I set it to 34 degrees, put a cheap humidity meter inside, and tried wet aging a ribeye primal for 14 days in its cryovac. The texture was way more tender and the flavor had this deeper, beefier note that I never got from fresh cuts. Now I hold almost everything at least 10 days before breaking down, even my chuck rolls. That small fridge sits in the corner of my shop and it's probably the best $0 investment I've made in this trade. Has anyone else tried aging at home with a spare fridge, and what's your sweet spot for days?

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reesea4923d ago

Did you notice any difference between the 10 day and 14 day marks, or did it flatten out after a week and a half?