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Debate: wet aging vs dry aging in a home fridge setup
Been testing both methods for the last 3 months in my basement fridge. Wet aged a ribeye for 21 days in a cryovac bag and it came out tender but tasted kinda flat. Dry aged a strip loin for 45 days with a Umai bag and the flavor was way deeper but I lost almost 20% to trim. Which way do you guys lean for a small scale operation at home and why?
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the_hayden19d ago
Ross nailed it honestly... 20% hurts but the flavor trade off is real. I did a chuck roast for 30 days once and ended up trimming almost a quarter of it off, wife walked into the kitchen and asked if I was cooking jerky.
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ross.kim19d ago
Man I respect the dedication but losing 20% of your meat to trim sounds like a tax I'm not ready to pay. My fridge already has enough weird science experiments in it without me adding shriveled beef to the mix.
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