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Tried dry aging my own ribeyes in a mini fridge and the fan about ruined 2 weeks of work
I set up a little dry age chamber in my garage with a $40 mini fridge, a small USB fan, and a tray of pink salt, figured I'd save money versus buying from my supplier. About 9 days in I noticed a smell I could not place, and when I opened it up the fan had kicked up salt dust all over the meat and dried the crust way too fast on one side. I lost about 5 pounds of a 12 pound primal to that, roughly $90 down the drain, and had to trim way deeper than I wanted on the rest. The part I actually got right was leaving the door cracked for airflow instead of sealing it up, which is what a guy named Dale at my local meat counter told me after I complained to him about it. Anyone here run a real dry age setup at home, and how are you keeping the humidity steady without a fan blowing crud everywhere?
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jade6398d ago
You said the fan kicked up salt dust all over the meat and dried the crust too fast on one side. That right there tells me the fan was moving way too much air for that small space. What size was that USB fan and how close was it to the meat? Because in a $40 mini fridge the whole inside is tiny, so even a little fan turns into a wind tunnel. Also did you have the salt tray sitting right in front of the fan? That is usually what causes the dust storm.
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