An update FYI - the striploin turned out an epic fail - basically inedible.
I tried a large piece of rump next - 28 days, ave 2C, 80% humidity, after a few mods to the fridge to improve airflow and reduce the length of defrost cycle.
Turned out a treat - awesome flavour and very tender.
Biggest lesson learnt: You can't polish a turd: don't use crap meat - it makes a poor quality piece even worse, not better.
Finally found a good source of untrimmed whole bone-in ribeye for good price - 2 racks going in next week.
What do you guys reckon best for how long to dry-age ribeye?
Love to hear your personal preferences: 28, 35, 45 or 60 or?
I tried a large piece of rump next - 28 days, ave 2C, 80% humidity, after a few mods to the fridge to improve airflow and reduce the length of defrost cycle.
Turned out a treat - awesome flavour and very tender.
Biggest lesson learnt: You can't polish a turd: don't use crap meat - it makes a poor quality piece even worse, not better.
Finally found a good source of untrimmed whole bone-in ribeye for good price - 2 racks going in next week.
What do you guys reckon best for how long to dry-age ribeye?
Love to hear your personal preferences: 28, 35, 45 or 60 or?
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