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Dry aging in a used fridge, worked better than my fancy cabinet
I was real skeptical about rigging up an old fridge with a fan and salt tray for dry aging, but after doing 3 racks of beef in my garage here in Portland, the crust and flavor came out just as good as the $4k cabinet at my old shop. The key was keeping the door cracked open with a bungee and checking humidity twice a day for 21 days. Anyone else try a DIY setup before dropping cash on the real deal? What did you learn?
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bennett.laura25d ago
My garage fridge ran 34 to 58 percent humidity those three weeks, way too swingy for me to trust.
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