That whole 'dry age in your home fridge' thing is overblown if you ask me

I read a study from the Journal of Food Protection that said home fridges can't keep humidity low enough for proper dry aging without risking mold growth, and after 3 tries ruining about 50 bucks in prime rib I'm starting to think they're right. Has anyone here actually pulled it off without a dedicated setup or did I just waste a bunch of good beef?

2 comments

2 Comments

umaprice1mo ago

Lol I used to think it was totally fine too but you just convinced me otherwise, that's a lot of wasted beef.

sam_rivera1mo ago

Wait, isn't some waste worth it if the flavor is better?