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Thought dry aging beef at home was a waste until my butcher Sal proved me wrong
Three years ago I laughed when my butcher Sal at Marchetti's in South Philly told me to try dry aging ribeye in my own walk-in for 45 days. Last month I finally did it after he gave me a dedicated shelf and a small fan, and the crust and nutty flavor sold me completely. The 30 percent trim loss stings on the invoice, but I'm getting $12 more a plate and guests keep asking what changed. Any of you running a home dry age setup, and how are you controlling humidity without dropping a grand on a special fridge?
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reese_patel2d ago
Sal is right and you owe him a beer. Did the same thing in my garage setup after my guy Tony kept bugging me about it. I run a small catering thing on the side and the first time I served 45 day ribeye people lost their minds. Trim loss is real, I lose about a quarter of the weight, but the flavor is worth every ounce I toss. For humidity I just use a cheap mini fridge with a temp controller and a small computer fan on a timer, plus a tray of salt water at the bottom. Total spent was under two hundred bucks and it holds around 75 to 80 percent no problem. Check it twice a week, wipe the walls if it gets slick, and you're fine.
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