Wanting to have a go at dry aging

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

thesmokist

Smoking Fanatic
Original poster
Oct 5, 2014
305
71
Lafayette IN
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?
 
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
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky