I was dead set against dry aging hanging meat in a cooler, but after 45 days on a ribeye I changed my mind.

The texture and flavor was nothing like the wet aged stuff I usually sell, and now I'm looking at building a setup for it, what temp and humidity are you guys running yours?

3 comments

3 Comments

jordang322mo ago

I was in the same boat for years. I ran a little shop and thought hanging meat in a fridge was just a gimmick for rich guys with too much time. First time I tried a 45 day dry aged strip I almost couldn't believe it was beef. The smell alone is totally different from the wet aged stuff you get in the cryovac. I run my setup around 34 degrees and 78% humidity, but you have to watch for mold if it creeps up past 85%. It's a game changer once you dial it in.

betty_palmer1mo ago

Damn @jordang32 nailed it. The smell difference is wild, like actual beef funk vs. just...meat. I keep my setup at 36 and 80% and that green mold is no joke, had to toss a whole rib primal once. It's a pain to dial in but worth it when you get that first perfect crust.

brian_ramirez2mo ago

Buddy of mine had one get totally overtaken by green mold and had to chuck the whole thing.