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Dry aged a ribeye in my home fridge for 45 days. Thought it was a joke.
Picked up a $200 prime ribeye, dropped it in a dry aging bag, and forgot about it. The crust was nasty but the meat tasted like a $400 steak. Has anyone else tried home dry aging with the bags?
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the_thomas15d ago
Respectfully, I gotta say 45 days is just too long for a home fridge setup. Even with the bags, you're rolling the dice on spoilage because normal fridges aren't consistent enough with humidity and airflow. The crust being nasty is a red flag - that shouldn't happen if the conditions are right. There's a reason pros use special chambers with controlled temps and fans. Home dry aging can work for shorter periods like 21 days max, but pushing it that far is asking for trouble and throwing away $200 on a gamble.
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michael51915d ago
21 days is about my limit too, honestly.
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