Final Report: 100 Day Dry-Aged Rib Eye (LOOONG)

stike said:

Thanks for the excellent write up...it's very much appreciated. And feel free to keep it up, too. You are the one that got me dry aging in the first place. Now when I'm done butchering and freezing a sub primal, my wife asks, "so what are you gonna do with the empty spot in the fridge"!

Thanks again,
fc

thanks frank.
i only started doing it because the stuff i was buying was expensive ($20 a pound). there were a few write-ups on the web, but all seemed a copy of one post, and involved towels and methods that have nothing to do with real dry aging, and can cause bacterial problems, keep the meat wet, etc.

i am glad you got something out of the write ups. they seemed to happen a couple times a month and i was afraid i was beating the drum too much.

it's perhaps the easiest thing you can do to improve the meat.

 

Stike, can you please re-upload them?

Little Steven said:

That reminds me rib is on sale for $3.99 here. Time to clean out the beer fridge. (tough job but somebody's got to do it)

 

henapple said:

you're gonna run Fred off

nolaegghead said:

Fred lives in Flint - he's got a bullet proof firewall.

We're tough in Flint!  This is me & my buddy carpooling to work.

And this a police sketch of me walking to work from the parking structure.  My co-worker here was very grateful.

Just another day in America's most violent city.