Tried dry-aging a ribeye in my home fridge for 30 days

Threw a $120 prime ribeye in the back of my fridge with no fancy bag, just a wire rack and patience. It came out with a flavor that beat anything from my shop's locker, but the crust was a nightmare to trim off. Anyone else go cheap on dry-aging gear and still pull it off?

2 comments

2 Comments

the_charlie9d ago

Always thought the fancy umai bags were essential but this convinced me to try it rawdog next time.

mila_reed9d ago

Oh for sure, it works great but those umai bags actually help with moisture control (which is a bigger deal than most folks think).