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TIL a butcher in Fresno sold me on dry aging beef in a mini fridge, and I'm done with my old setup
I stopped by a small halal butcher on Blackstone Ave while visiting my cousin and he showed me his dry aging setup in a $200 mini fridge with a small fan and a tray of salt. I always figured you needed a walk-in cooler and a fortune in gear, but he's been doing it for 3 years with good results. Any of you run a small dry age setup like that, and how do you keep the temp steady in summer?
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