thomas275•15d agoOG Member

TIL dry-aging a primal cut in my home fridge works way better than I thought

I read a post from some guy in Chicago who dry-ages subprimals in a mini fridge with a humidity controller. He said he does 28 days and loses about 15% yield but the flavor is insane. So I tried it with a 12lb strip loin I got from a local farm. Set the temp to 34F and humidity around 75-80%. After 4 weeks, the crust was funky but the meat inside was super tender and nutty. Anyone here tried home dry-aging with a setup like that or just stick with wet aging?

3 comments

3 Comments

terry_wood5115d ago

yeah ive been doing this for about 2 years now with a old wine fridge i converted. i run it at 32-33F and humidity at 80% with a cheap inkbird controller and a ultrasonic mister. the key is having a fan moving air inside or youll get mold spots on the pellicle. i usually go 35-40 days on strip loins and ive seen closer to 20% trim loss but man that beefy taste is worth it. one thing people mess up is not trimming off all the pellicle before slicing or it tastes like sour gym socks. also make sure your fridge doesnt freeze the meat or the enzymes stop working and you just end up with expensive freezer burn.

valh3215d ago

You read that thing about koji rice on steak? Heard some guys inoculating their dry age with it. Adds some funky mushroom notes they say. Might be worth a try if you want something different from the standard beefy flavor.

hayden46615d ago

@valh32 you tried koji or just standard dry aging?