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Tried dry aging my first ribeye roast in a mini fridge, and the 45 day mark surprised me
I set up a cheap mini fridge in the back of my shop with a small fan and a tray of salt, and hung a 14 pound bone-in ribeye roast in there for 45 days at 34 degrees. I figured I'd lose maybe 20 percent to trim, but I ended up cutting away almost 4 pounds of hard crust before I got to the good stuff. What got me was the smell, that nutty funky thing people always describe, and I finally got it when I sliced into the middle. The meat was softer than anything I've cut on my block in 11 years behind the counter. Anyone here running a bigger setup, and how are you keeping humidity steady without dropping real money on a dedicated dryager?
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