- Oct 12, 2015
- 94
- 15
Something I've been kicking around lately and I'm curious if anyone has tried it. I want to place a whole ribeye in a spare fridge for 30-40 days and dry age it. Is the fan a necessity as some say while others say only keeping a constant temp of 38 to 40 degrees is a must. Anyway just curious if it's worth a try and a potential 150 dollar loss. Thanks
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