I used to think dry aging at home was just a fancy gimmick

My buddy in Cincinnati convinced me to try a 45-day ribeye in a mini fridge setup, and the flavor was INSANE, nothing like the wet aged stuff we usually get. I was totally wrong, it's a game changer for special cuts if you can control the temp and humidity just right. Anyone have a good source for those smaller aging bags that don't cost a fortune?

3 comments

3 Comments

julia_smith1mo ago

Honestly I still think it's mostly a gimmick for most people. That's a huge amount of work and space for a slight flavor change you could just get from a good steakhouse. All that risk of ruining a pricey cut for what, a more funky taste? My regular grilled ribeye is just fine.

christopherross24d ago

Disagree on it being a gimmick. The whole process changes the texture and deepens the flavor in a way a grill just can't match. It's a different experience, not just a different taste.

jamie_taylor1mo ago

Yeah, I found some decent ones on Amazon that worked for my last brisket project! Just make sure to check the reviews for pinhole leaks.