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I finally stopped dry-aging beef after that fiasco in Portland last summer
Lost a whole quarter of a prime ribeye to mold after the humidity spiked in my cooler. 3 days of trimming and I swore off the fancy aging cabinet I built. Anyone else have a batch go bad and just go back to wet-aging?
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finleyw9927d ago
Man, that's a TOUGH break. @olivia_harris19 is right to cry over that brisket - I'd have probably just cried into a beer for a week. But hey, at least you got a cool new science experiment out of it, right?
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emmaj3327d ago
Tbh that just sounds like a nightmare. Losing a brisket is like losing a family member after all that time and love you poured into it. Ngl I would have needed more than a beer for a week, probably a whole distillery. But yeah, at least you got to watch science happen in your own oven. Still, I'd be gutted if my meat turned into a lab experiment instead of dinner.
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