Switched to dry-aging in a fridge after years of doing it in a bag

I was at a shop in Austin last spring, this guy named Carl showed me his setup with a $200 mini fridge and a humidity controller. He pulled out a ribeye that had been in there 45 days, the smell was like mushrooms and butter, nothing funky. I had always used those expensive bags because I thought it was safer, but after tasting his I went home and converted a spare fridge that weekend. Has anyone else tried a budget dry-aging rig and had good luck with it?

2 comments

2 Comments

benlewis5d ago

Built a similar setup with an old wine fridge and a cheap Inkbird controller. Threw a $20 USB fan in there to keep air moving. Had a strip loin in for 60 days, came out perfect. Just gotta watch the humidity.

logan6325d ago

Honestly did you run into any issues with the Inkbird's temp swings messing with the humidity? I heard those controllers can be a bit jumpy if the sensor isn't placed right near the meat. A cheap hygrometer inside really saved my first batch from drying out.