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Dry aged a ribeye for 21 days in my home fridge, big mistake
I figured I'd try dry aging at home after watching a video, stuck a whole ribeye on a wire rack in my spare fridge for 21 days. The pellicle formed fine but the smell when I trimmed it was like old socks and ammonia had a baby. Turns out my fridge had zero airflow control and the humidity sat way too high, so it started to sour instead of age. I lost about 30% of the meat to trimming and the rest tasted funky, not in a good way. Has anyone done a successful home dry age with just a regular fridge and a fan, or do I need to bite the bullet on a dry aging bag?
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william_miller20d ago
Did you have a fan blowing at all, because mine turned into a science experiment too and that smell never really goes away?
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