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Tried dry aging in a $30 mini fridge, best mistake I made all summer
Last June I got sick of paying $40 a pound for dry aged ribeye from the shop downtown. So I grabbed one of those cheap dorm fridges off Facebook Marketplace, wired a computer fan to the lid, and threw in a 12 pound prime rib I cut myself. Salt block on the bottom, probe thermometer inside, and I checked it twice a day for 21 days. The crust was gnarly and I lost about 2 pounds to trim, but the flavor nailed that nutty, funky note we all chase. Anyone else tried the DIY route, or am I the only one who smells like old cheese every time I open my garage?
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the_jake1mo ago
Respect the dedication, man, that funk is a badge of honor.
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elliot_roberts1mo ago
Same energy as people who never wash their cast iron. Real keeps it real.
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