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Wanting to have a go at dry aging

thesmokist

Meat Mopper
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Joined Oct 5, 2014
I've read through some of the threads here on dry aging and I am wanting to give it a try because rib roasts are on sale here right now for 7.99 a lb!! And I figure hey at that price if I screw it up it won't hurt so bad haha!!
Any my question is about the smell. I do not have a dedicated fridge (yet) for my meat experiments so I am going to have to do this in the one in the kitchen and I wanted to ask to those who have done this am I going piss off the wife by stinking up the kitchen?
 

dirtsailor2003

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Dry aging beef shouldn't stink up the fridge. Your beef might however pick up flavors of other stuff that's in your fridge.
 

SmokinAl

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After about 30-35 days there will be a distinct odor from the meat, but it didn't seem to hurt anything else in the fridge. It's not a bad smell, it's just a different smell. Just make sure there is plenty of air circulation around the roast, and put it on a drying rack so air can get underneath it too. Once you have a dry aged steak, it's hard to go back to just a steak.

Good luck!

Al
 
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