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Unpopular opinion: I thought dry aging at home was a total gimmick until I tried it in my own garage fridge
I saw a video about a guy in Austin doing a 45-day dry age on a ribeye subprimal and rolled my eyes, thinking it was just for show. I finally tried it myself with a basic setup and a cheap hygrometer, and the flavor change after just 30 days was insane, way deeper than I expected. Has anyone else done a home dry age and found a specific humidity level that works best for them?
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dakotab9326d ago
Kept mine at 75% humidity and it turned out great, way better than store bought lol.
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vera_johnson926d ago
What temp did you run at? I found 68 degrees with a steady 70% humidity gave me that perfect chewy crust. Lower temps made mine too dense. Took a few tries to get the steam right though.
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piper_kim26d ago
My last batch at 65% humidity got that perfect open crumb without being gummy. Too much steam just makes the crust soggy in my experience. I stick with a drier proof now.
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