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Tried dry aging beef in my garage fridge for 45 days and the bark confused the heck out of me
I rigged up a small fan and a tray of salt in an old garage fridge here in Tulsa and let a 12 lb ribeye primal go for 45 days. When I finally cut into it, the outer crust was hard as a rock and I almost tossed the whole thing thinking I ruined it. Trimmed off about 2 lbs of that bark and the meat underneath was nutty and tender, totally different from the 30 day stuff I usually do. Turns out I was way too worried about the crust, it's supposed to get like that. Any of you run your dry age longer than 60 days, and does the flavor keep getting better or does it go weird?
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mitchell.mark29d ago
That hard crust gets everybody the first time. My first try I panicked so bad I nearly chucked a whole prime rib into the trash, then stood there in my garage at 11pm Googling "is white fuzzy mold on beef normal" like a guy who just bought his first smoker. The salt and fan setup you rigged is basically all you need, the outside turning into jerky is the whole point. Past 60 days it gets more funky and blue cheesy, which some folks love and some don't. I did a 75 day one and it was great sliced thin on a burger, but as a steak it was too much for me. Somewhere around 45 to 60 is my sweet spot.
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