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Tried dry-aging in a mini fridge for 30 days and it actually worked better than my expensive cabinet
I got tired of my $2000 dry-aging cabinet taking up space and using so much power. My buddy at the shop said he just uses a used dorm fridge with a computer fan and a salt block, so I tried it with a 12 pound ribeye primal. The crust came out perfect, no mold issues, and the meat lost exactly 28% weight. Is this a legit shortcut or did I just get lucky with my humidity levels?
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victor_perry902mo ago
Wait, you're really trying to turn a hobby into a science experiment where you track exact weight loss percentages? I mean, it's dry-aging meat, not launching a rocket. You got lucky with humidity and airflow, plain and simple. A mini fridge with a computer fan is basically a gamble every time, and one bad batch of mold or a temp spike and you're out a whole ribeye. That's a lot of risk for something that's supposed to be fun. I'd say if it worked, cool, but acting like it's some proven method is jumping the gun. You might have gotten away with it this one time, but don't pretend it's a shortcut for everyone. Let's see you do it three more times with different cuts and different seasons before calling it a legit thing.
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