Tried dry-aging a ribeye in my home fridge for 10 days and it came out tasting like a damp sock

Ngl, I thought I could hack it with a regular fridge and a wire rack, but the humidity was all wrong. The outside got this funky mold that even trimming couldn't save. Has anyone actually pulled off home dry-aging without a dedicated setup?

2 comments

2 Comments

robinson.quinn22d ago

Whoa hold on, 10 days in a regular fridge with just a wire rack? That is a bold move. I mean, I've read about guys trying it with a mini fan and a salt block, but just relying on the fridge's own airflow is asking for trouble. Your fridge's humidity is basically a jungle compared to a proper dry-aging setup. I'm shocked you got mold that fast, usually it takes a bit longer to go full funky. Take this with a grain of salt, but I'd bet your fridge cycles way too much moisture.

nancyd8522d ago

Tossed a $50 ribeye in my regular fridge for 7 days with a little desk fan pointed at it and came out perfect. Had to open the door a couple times a day to vent moisture but no mold at all.