I finally broke down and tried dry aging beef in my home fridge last month

I always thought you needed a special $2000 setup to dry age beef at home, so I kept just buying the pre-aged stuff from the store. After my buddy did it in a regular fridge with a small fan and a salt block for 21 days, I gave it a shot and the flavor was way deeper than anything I've bought. Has anyone else tried this on the cheap or am I just asking for mold problems down the road?

2 comments

2 Comments

derek_burns1mo ago

Heard a chef talk about this on a podcast. Said mold usually comes from not enough airflow, not the aging itself.

roseb471mo ago

Oh wow that makes so much sense actually... My friend had a wheel of cheddar she was trying to age in her closet and it got totally fuzzy after a week. She just had it sitting in the box it came in with no holes or anything.