Unpopular opinion: dry aging at home is way overrated for most people

I tried a 45 day dry age on a prime rib roast last fall in my dedicated mini fridge setup, and honestly the loss and trim waste wasn't worth the flavor difference for me. Has anyone else dumped that much time and meat into a project and just felt meh about the result?

2 comments

2 Comments

hayden5877d ago

Hold on, I gotta push back on this HARD. I've done three dry ages in my garage fridge setup now, and the difference is absolutely night and day compared to anything wet aged from the store. You gotta dial in your humidity and temp way more than most people bother to, plus the initial quality of the meat is HUGE. A prime rib that's already good will get that funky, nutty flavor and a crust that's unlike anything else, sure you trim some weight but you're also concentrating the beef flavor into something way more intense. I'd argue the people who get "meh" results either didn't start with great meat or gave up before the magic really kicks in around day 30-35.

the_dakota7d ago

Wait, what exactly is your humidity setup? I've seen a ton of people swear by 75-80% but my own attempts got moldy at anything above 72%.