r/DryAgedBeef

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Ran it in the crock pot for a long time. I usually do stove top and don’t use water. If I used water to clean it up does it also remove any of the flavors? I usually freeze it in pucks to use so I’m not too worried about shelf life.

49 days - 36° 85% humidity the last three weeks. Costco USDA prime ribeye. Converted a fridge and using an INKBIRD temp and humidity controller. Using a small travel humidifier that uses a water bottle.

Very happy with the results. I’m using the tougher trimmings to make some stock and rendering fat. Going to grind the bigger trimmed pieces for burgers.

I’ll definitely be doing this again. Would like to get a bone in cut or something that isn’t as trimmed to protect the edges of the meat a little more. I also will have a lot of tallow so I might coat the meat in tallow.

Any feedback would be appreciated

Hi everyone,

Just joined the sub after finally taking the plunge into dry aging. I’ve been interested in it since 2017 and ended up getting a DX500 last month. Very much a beginner, so I’ll be learning as I go and looking forward to reading through more posts here and sharing how this first attempt turns out.

Attempt #1
6 kg Scotch on the bone
9 kg Rump

$291.39 all up

Looking forward to being part of the community.

Also, is it just me or do people end up just walking over and staring at the cabinet for no reason? 😂

Cheers 🥩