I do it quite often. If you do a whole roast for the full dry age, you definately need a dedicated fridge that get's very little use. But, you can cut a primal down, or buy individual steaks and do a 1 to 3 day age (depending on how thick the steaks are) on a cooling rack above a sheet pan on the bottom shelf of your fridge.
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
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- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB