Rant: Dry aged a ribeye for 30 days and got a mold I wasn't ready for

I got a nice prime ribeye from a local farm in Kentucky, figured I'd try dry aging it in my home fridge for a month. I didn't have a special setup, just let it sit on a wire rack over a tray, and I checked it every few days. Around day 24 I saw greenish black spots that weren't just the normal white mold, smelled a bit off too, so I cut deep into it and lost about a pound of meat. I learned you really need a dedicated dry aging fridge with proper airflow and humidity control, otherwise you're just gambling. Any of you folks tried dry aging at home or do you stick with the pros?

2 comments

2 Comments

william3209d agoMost Upvoted

Lost nearly two pounds to green mold on my first try.

robinson.quinn9d ago

Hmm, I gotta push back a little on that. Losing weight to mold doesn't really sound like a win to me, that's more like a spoiled batch than a successful fermentation. Your mileage may vary, but I'd rather toss it and start fresh than count mold as progress.