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Changed my mind about dry aging in a regular fridge after a side-by-side test
I used to think a dedicated aging cabinet was a waste of money, but I tried aging a ribeye subprimal in my shop's walk-in next to one in a proper unit for 28 days. The flavor and texture difference was huge, the walk-in one dried out too much and got a weird skin. What's the cheapest way you've found to control humidity for this without dropping five grand?
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