Finally nailed the dry age on a ribeye primal after three tries

I hung a 14 pound rib section in my cooler for 45 days. The humidity was off for the first two weeks, I think. The crust looked wrong, thick and fuzzy. I almost tossed it. Trimmed it down today and the color inside was perfect, deep red. The flavor is crazy rich, like nothing from my case. What's your best trick for keeping the air right in a small shop cooler?

3 comments

3 Comments

terry67710h ago

My buddy Carl in Spokane had the same fuzzy crust scare on a 30-day strip loin. He was using a basic desk humidifier and fighting wild swings. His fix was a small computer fan from an old PC, the kind that's near silent. He set it on a timer to cycle for 15 minutes every two hours just to keep the air moving over his salt pan. Said it made all the difference evening things out without drying the meat.

sean_torres717h ago

So Carl was out here building a tiny weather system for a piece of meat. A fan on a timer next to a desk humidifier sounds like a science project gone delicious. I love that the fix for fancy dry aging is basically just stealing parts from a 2005 Dell. It's a reminder that we're all just one fuzzy crust away from becoming mad scientists in our own kitchens.

wells.karen7h ago

Yeah, @terry677, that air movement trick is a solid fix for those crust issues.