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Had to pick between dry aging and wet aging for our shop
Six months ago I finally had to choose one setup for our counter in Austin. Wet aging is way cheaper and takes less space, but dry aging brings in the customers who ask for it by name. I went with a small dry ager and honestly the first 45 days were rough, lost a whole brisket to mold I didn't trim right. Now that I got the hang of it, the flavor difference is night and day, but I still wonder if the extra $3.50 per pound is worth it for most folks. Anyone else run both and how do you price the dry aged stuff without scaring people off?
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oliver_fisher1mo agoMost Upvoted
...and that's exactly why I tell people dry aging is like owning a boat, the best day is the day you sell it, but the flavor keeps you coming back for more. We tried running both for a year and the wet aged stuff basically paid for the dry ager's mistakes, so now we just do dry and charge the extra by calling it "the fancy stuff" on the menu. If customers ask why it's more, I just say the mold did half the work for me, which usually gets a laugh and a sale.
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joel_young1mo ago
Trust the process, same as sourdough or that weird cousin who finally gets it together.
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