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Tried dry-aging a ribeye in my home fridge, came out tasting like a basement
I mean, I followed the salt and cheesecloth method I saw online, left it for 5 days in a spare fridge in my garage outside Austin, and the crust was fine but the meat had this musty, damp smell that just would not cook off. Anyone else wreck a decent cut trying this at home, or is it just me?
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cora5622mo ago
Yikes! My wife once dry-aged a pork roast and our fridge smelled like a zombie for a month.
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