Overheard a customer talking about dry aging at home, got me questioning my setup

I was working the counter on Saturday and this guy in line was telling his friend he dry ages a rib roast in his fridge for 10 days using just a wire rack and a fan. He said he did a 28 day strip loin last winter and it was better than anything I sell at $32 a pound. Made me wonder if I'm overthinking my humidity controlled cabinet, or if he's just lucky with his fridge at 38 degrees. Has anyone here tried the home fridge method and actually compared it side by side with a proper aging bag setup?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.