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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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victorross2mo ago
My buddy tried to get me into that for ages. I told him his garage probably smelled like a locker room full of old cheese.
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holly8985d ago
Started gagging the first week my fridge kicked on and filled the whole basement with that funky basement smell. My wife walked down there and asked if something died in the HVAC again. Told her no, that's just our 400 dollar piece of beef getting its flavor on. She's still not convinced, but she sure doesn't complain when it hits the grill. Worth the stink for that butter knife tender payoff.
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