TIL dry aging at home is easier than I thought

I was skeptical about trying it myself after reading horror stories online, but I picked up a used mini fridge for $40 off Craigslist last month and rigged it with a small fan. My first rib roast came out with a nice crust after 21 days, no mold issues at all. Has anyone else tried the budget fridge method?

2 comments

2 Comments

abbyr961d ago

Honestly just go for it but keep it simple. That's the key. Grab a cheap mini fridge, give it a good clean with vinegar first though it helps kill any leftover smells. Stick a small USB fan in there to keep air moving and you're golden. I did a 30 day dry age on a prime rib roast last month and it came out with this deep nutty flavor that blew my mind. The crust got all dark and crispy but the inside stayed super tender. Just make sure you wrap it in cheesecloth or something to catch any drips so you don't mess up the fridge.

finley_flores281d ago

Hang on, you used cheesecloth? I tried that once and it got totally crusted into the meat, had to pick little threads out of the crust. Did you have that problem or did you do something different with it? I switched to just putting the roast on a wire rack over a sheet pan with paper towels underneath, swapping those out every few days. That deep nutty flavor you mentioned, that's the good stuff though. How much did you trim off before cooking? Last time I did 45 days and lost almost a third of the weight just from the pellicle.