I finally get why people dry age beef at home

Always thought dry aging your own primals was just for show, but after trying a 45 day ribeye from a buddy's setup... the flavor depth is legit. The crust he got after searing was something else. Any of you guys build your own dry aging fridge or just buy the bags?

3 comments

3 Comments

keith2741d ago

Went with a used wine fridge off Facebook marketplace and added a computer fan and inkbird controller. Cost me like 80 bucks total and the results have been way better than the bags ever gave me.

brookeellis1d ago

Yeah the bags work fine but a dedicated mini fridge with a fan and temp controller is way more consistent. Once you dial in humidity it's hard to go back.

zara_sanchez1d ago

That actually makes a lot of sense. I was totally against the idea of a mini fridge setup for a long time. I just figured bags were good enough and the fridge felt like overkill. But honestly, I've been fighting with humidity issues for months now. It's either too wet or too dry and I can never get it right. Your point about dialing in humidity really clicked with me. I think I'm finally ready to try the fridge method now.

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