Quote:
Originally Posted by DownhillGoat
Not sure if this belongs in the BBQ thread, but there isn't really a "meat project megathread". In the process of building a dry-ager/curing fridge. Testing it out and trending humidity/temp with some koji aged blade steaks before I attempt a full sub-primal for 45 days. Figured I might not be the only one here into this sort of thing.
 |
If you can make this work that is awesome. I looked into dry aging about 5 years ago and it just seemed like too much hassle and risk for me to get involved with. I would love to do it though.