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Shoutout to the old-timer who showed me his dry-aging setup
About six months ago, I visited a retired butcher in my town who still runs a small locker plant. He showed me his walk-in cooler where he dry-ages primal cuts for a full eight weeks. The difference in the meat he pulled out, compared to the standard 28-day aging I was doing, was night and day. The flavor was deeper, almost nutty, and the texture was so tender it practically melted. He explained his exact method: keeping the humidity at 80% and the temp at 34 degrees, with constant air flow. I've been trying it on a few rib sections since then, and the customer feedback has been amazing. Has anyone else pushed their dry-aging past the one-month mark and found a real sweet spot?
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hayden_king7mo ago
Honestly makes me wonder if the extra time just lets more funk develop.
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dereks117mo ago
Nah, extra time usually lets the good stuff settle in and get better. Think about a stew that sits overnight, the flavors just melt together. Or sourdough starter, that funk is what you want, it's the whole point. More time often means more depth, not just random weirdness.
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allen.anthony7mo ago
Totally depends on the thing. Some stuff just gets better with age, like hot sauce or a good chili. But other things, like milk or some cheeses, just go straight to bad funk if you wait too long. It's about finding that sweet spot before it turns. You ever had a beer that sat in the fridge for a year? Not good. What's the last thing you aged that actually worked out?
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lily_cooper6mo ago
Man, I tried a 10-week ribeye once and it tasted like I'd left it in a damp basement. Guess my fridge humidity was all wrong, it got this weird tang that just wouldn't quit. Learned the hard way that extra weeks only work if you nail the setup like that butcher did.
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