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I used to laugh at the idea of dry aging at home in a mini fridge
My buddy in Kansas City swore by his setup for years, but I thought it was just a fad. Then he brought over a 45-day ribeye from his little fridge, and the flavor was unreal, completely different from anything I could buy. I finally tried it myself last fall with a whole strip loin, and the control over the process changed my mind. Has anyone else made the switch to doing their own aging?
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