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Dry aged ribeye debate, 45 days vs my usual 28 day cut
I spent 3 weeks in September trying to get a consistent 45 day dry age on ribeyes in my walk in, but the pellicle kept cracking and I lost almost 8 pounds of trim on one side. My regular 28 day process has never given me that issue, even with the same airflow settings. Has anyone else fought this long over dry aging timing, or do you think the extra flavor is worth the waste?
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alice1212mo ago
idk man, 45 days has always been overkill to me, 28 hits the sweet spot.
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