Hey all! My names Chris, I'm a 23 year old engineer from NYC who just recently got into dry aging meat. I just now perfected my setup for now till me and my wife move into our own house in the near future. It's a very nice vintage Marvel beverage fridge that I converted to a dry aging station. . It's a 6.77 pounder prime rib sitting on a 2lb layer of Himalayan sea salt (didn't buy that kit online, bought 5lbs of it online from saltworks for $19 shipped) and used a computer fan to circulate the air. And of course the Ranco ETC temperature controller at a constant 34-35 degrees :)
heres the fridge
And the 4 day old prime rib. Still had 17 more days to go :)
heres the fridge
And the 4 day old prime rib. Still had 17 more days to go :)
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