CentralOhioBBQ
Full Fledged Farker
- Joined
- Jun 27, 2017
- Location
- Gahanna...
I happened upon a used restaurant refrigerator (for free, huge score) last year that was the perfect excuse to start dry aging. I’ve wanted to age large primals for years but haven’t had the fridge real estate.
So far I’ve got 2 prime rib and 2 strip steak primals in there. I cut each in half and am staggering the ages of each. 28 days, 45, 60, and 90. This is just to get my feet wet, round 1.
The 28 day cuts are coming out on Nov 2, I’ll update the thread.
So far I’ve got 2 prime rib and 2 strip steak primals in there. I cut each in half and am staggering the ages of each. 28 days, 45, 60, and 90. This is just to get my feet wet, round 1.
The 28 day cuts are coming out on Nov 2, I’ll update the thread.