Aging beef in a mini fridge changed my whole process

I tried dry aging a ribeye primal in a spare dorm fridge I picked up for $60, and the humidity swings were brutal at first. Once I added a cheap salt block to stabilize it, the crust came out perfect after 21 days. Has anyone else messed with small fridge aging, or am I overcomplicating this?

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faitha401mo ago

That salt block trick is genius, mine kept fighting me too but the crust came out killer.

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