I thought dry aging at home was a waste of time until I tried it in my garage fridge

Everyone at the shop said it was too much hassle for a small operation, but I hung a rib subprimal for 28 days at 36 degrees. The flavor was so much deeper than our usual wet-aged stock, and the trim loss wasn't nearly as bad as I feared. Has anyone else here made the switch and seen a real bump in customer interest?

2 comments

2 Comments

mia_singh2411d ago

Garage fridge is the way to go for sure. I use a cheap mini fridge with a separate temp controller, and it works great. The smell thing is real, but putting a small bowl of baking soda in there helps a ton.

martinez.diana11d ago

That garage fridge method is actually pretty smart for keeping the temp steady. My buddy tried it in his basement with a whole brisket and said the same thing about the flavor change being worth the wait. He did have some issues with the smell getting into his beer though, which seems like a real trade off. Makes me wonder if the type of fridge changes how that part works.