I finally changed my mind about dry-aging in a home fridge

Old-timer at the shop in Portland told me he'd been doing it for years with a $30 mini-fridge and a fan - no special gear. He showed me a strip he pulled after 45 days and the flavor was spot on, so I finally tried it last month and it worked better than I thought. Has anyone else had luck with a DIY setup like that?

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nathan_torres3410d ago

Have you tried coating the meat in butter or tallow before the dry age? I did that with a ribeye in my mini-fridge setup and it came out super tender after 35 days. The fat cap got this insane crust that was way better than anything I've bought at a store.