Serious question, is dry aging worth the effort at home?

I've been cutting meat for about 8 years now, mostly at my shop here in Portland, and I always thought home dry aging was a gimmick. But a buddy of mine set up a $40 mini fridge with a humidity controller and aged a prime rib for 28 days last month. The crust was unbelievable and the flavor was way deeper than anything I've gotten from a wet-aged Cryovac pack. Has anyone else tried this with a basic setup, or am I just lucky he didn't mess it up?

2 comments

2 Comments

the_emma17d ago

Makes me wonder how many hobbies boil down to us just wanting to feel like we're in on a secret that most people miss. It's like the simpler the hack, the more satisfying it is to pull off.

william40717d ago

Not sure I'd call it a secret, more like a shared language. Take fixing your own bike, for example. It's not about hiding something from others, it's about knowing how your own equipment works and not having to wait on a shop to adjust a derailleur. The satisfaction comes from that direct connection, not from being in on some exclusive club. Your mileage may vary, but that's what it looks like from where I'm sitting. Most people just don't want to put the time in, and that's fine. But it's not a secret they're missing, it's a skill they chose not to learn.