Been wanting to do this for a while. Bought a new fridge with a glass door, so I can impatiently watch the dry aging process. Fridge is holding at 38 deg. Will add another salt block this afternoon. One just doesn’t seem like enough.
Started out with two boneless rib roast (18 lbs & 15 lbs). Had to trim 1.5” off one, so it would fit without touching the walls.
My plan is to age for at least 4 weeks. Just in time for Christmas!
Will update when things start happening..
Sent from my iPhone using Tapatalk
Started out with two boneless rib roast (18 lbs & 15 lbs). Had to trim 1.5” off one, so it would fit without touching the walls.
My plan is to age for at least 4 weeks. Just in time for Christmas!
Will update when things start happening..
Sent from my iPhone using Tapatalk
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