maxl93•1d ago

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?

2 comments

2 Comments

the_jake1d ago

Respect the dedication, man, that funk is a badge of honor.

elliot_roberts1d ago

Same energy as people who never wash their cast iron. Real keeps it real.