Loading…
5
Dry aging bags vs a real cooler, worth the switch?
Been doing whole ribeye primals for 2 years now. Started with those bags you seal up. Easy. No mess. But the crust never felt right. Too soft. Bought a used 60s fridge off Craigslist last month in Portland, rigged it with a fan and salt block. 38 days in and the pellicle is solid. Darker meat too. Flavor is deeper, no question. But it takes up half my garage and I gotta check humidity twice a day. Bags were set and forget. Anyone else make this jump and stick with it? Or go back to bags after the novelty wore off?
1 comments
Log in to join the discussion
Log In1 Comment
adam41424d ago
I went through the same thing around year three of doing primals. Bags gave me good steak, don't get me wrong, but the texture thing bugged me too. My first fridge run was a total mess though, humidity was all over the place and I almost gave up. What saved it was putting a small computer fan on a timer so it only runs a few hours a day, that evened out the drying without turning the whole thing into jerky. Now I'm five years in with the same setup and I'd never go back, the flavor difference is just too big once you dial it in. The twice a day checks become habit after a while, like checking on a smoker. If space is the real problem though, that's the one thing that never gets easier.
6