Can you expand on the nature of the disappointment? We usually do this for the Christmas roast (standing rib). Always worked out great. But this year we are going out of town starting T-6 days from the feast, returing T-1 (Christmas Eve). Not really sure if we can swing the dry aging process for that long...or that short.

Prime rib, 2” steaks, dry aged in refrigerator for two weeks. At the end of aging, the surface of the meat was medium brown and dry to the touch. I sous vided at 122F for three hours, then seared. The interior was not red as you’d expect, but more brown and firm, as if I’d cooked it medium-well, but drier than that. It basically seemed like I was partway to making jerky :-(

This was the prime rib that I hadn’t cooked from our turkey-free Thanksgiving. I suppose I’ll try making a stew with it now.

I’ve dry aged for a week before, and I know butchers will dry-age for many weeks. So I thought two weeks would be okay, but this turned out very differently from previous efforts.

It's going to affect it, where in the fridge it was, what else was in there, and where they were. I'm assuming you're doing this because your fridge has an evaporator. How the air circulates is going to make a big difference to how dry your aging is. OTOH, it could be the meat. Sometimes, it's just weird.

I suppose climate may matter too? We don't have a fancy fridge, but it is very dry where we are. I've never aged more than 4 days just because I worry about the jerky thing. But if you've done a week without issue maybe we'll be OK for 6 days? We cover the roast in flour-sack towels which sort of "wicks" the moisture out without desiccating the exterior.

I suspect the butchers have a very controlled environment which is how they manage the "many weeks" thing...

You should read what Kenji has to say on SeriousEats.

He did extensive research and called some experts. I believe it is necessary to have a separate small fridge and added fan for consistent air flow.

He ended up tossing his at 7 days i remember. So much bacteria in a home fridge.

I do dry brine all my proteins. But not really aging. Just giving at least 6 hours or overnight to dry out the surfaces for a good sear on steaks and burgers, crispy skin/bark on chicken. turkey, pork.

I have done something like this to a chuck roast, 3” thick.

Wash under hot water. Pat dry w paper towels. Leave unrapped in COLD fridge, Switch side down about every 16 hours. I start slicing off sections to pan fry after 2nd day, trimming off fat. Keep plate dry and clean. Cold fridge. I have left in fridge for up to 6 days.

Flavor is enhanced because a lot of moisture is gone. This is not equivalent to what good steak houses do. The meat is more flavorful and seems a bit more tender. I oanfry in a hot heavy cast iron 10 inch skillet with veg oil and some garlic and black pepper for seasoning. I cook med rare.

YMMV. Or course, discard all the original wrapping and packaging. Rinsed and dried meat, clean dry plate. large, uncrowded refrigerator. This is not equivalent to how steak houses dry cure steaks. Pay attention. look, feel, sniff.

That is a very interesting article on SeriousEats. Makes me wonder what I've been doing all these years...though I got my 4-day dry aging method from Alton Brown, who has been known to weigh in on Serious Eats as well...

although it's not beef ... dry aging my bacon in the fridge, made from pork loin. Not fatty at all ... sliced unltra thin [unless it's for BLTs]

SWMBO told me it makes good sandwiches . . .

Sorry guys. I think aged anything is..... disgusting. I'm originally from Omaha, NE where there were big steak houses that specialized in well-hung aged meat. Didn't like it then, don't like it now.

Having said this, we have a Prime Rib every Christmas and I do let it air-dry in the frig for 24 hours. This seems to be enough to help it have a nice crust on the outside of the roast cooked on the grill. Yum, can't wait !

My fridge would have dried that meat to a crisp. This is interesting reading. So much to think about. https://www.seriouseats.com/the-food-lab-complete-guide-to-dry-aging-beef-at-home Think it's one thing I can live without LOL

That article explains what happened to my steaks. Dessicated, impossible to cook to less than well done. Good to know!

When we have our steers processed they usually hang the sides in the cooler for a couple weeks but nowhere near the length of time some do for dry aging. I don't think I would try dry aging in the fridge. I would be afraid of ruining a good piece of beef like John did.

I don't have a need to dry age beef. I am happy with good beef properly seasoned and cooked.

But there is no way to make prosciutto, pancetta and cold smoked salmon. indoors. To make them, it's about time and proper equipment.

I am modifying a wine refrigerator to be able to cool and heat precisely with a digital temperature controller. In addition, the interior is completely finished with reflective aluminum and a germicidal UV light will be installed. The setup will also be connected to a ventilated controlled pellet smoker.

I have done a similar setup successfully for smoking indoors.

dcarch

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I can across this video travel guy during lockdown. He was stuck in Vietman and then Thailand.

I'm interested in oyster recipes beyond raw....

Following the oyster segment at minute 30 .15 seconds is dry aging.

My BIL and his wife retired and just moved from Portland to a waterside home a couple hours north. Oyster farm out their back door. Offered free for the coastal neighbors. 5 varieties but most important kumomoto. Looking forward to a visit. (probably Sept. 2023)