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Pro tip: I used to hang beef quarters for 14 days, now I push it to 28.
My old boss in Omaha swore by two weeks max in the cooler. Said any longer was a waste of space and money. After reading some studies and talking to a guy who supplies high-end restaurants in Chicago, I tried a full month. The flavor difference is night and day. Anyone else experimenting with longer aging times these days?
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craig.piper3mo ago
What kind of setup did you have when it went bad? My first try was a disaster too, I used a cheap fridge without a good fan. Upgraded to a proper cooler with a small fan for air flow and a humidity monitor, total game changer. Keeping everything super clean and at a steady temp is the only way it works for me. That month-long age is worth the extra hassle for the flavor you get.
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