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A talk with my meat supplier about dry aging changed my whole plan
I was setting up a new dry aging fridge at my shop in Tacoma last week, and my supplier, Mike, came by. He looked at my setup and said, 'You're gonna lose a third of your weight if you go 45 days with that humidity level.' I had my charts and temps right, but I totally missed how the local air would change things. It made me stop and rethink all my numbers before I even hung the first primal. Has anyone else had to adjust their dry aging process for their specific city?
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shane_clark2mo ago
Lose a third of your weight" is the kind of cheerful news you want when you're about to put a thousand dollars of meat in a box. Sounds like Mike saved you from turning a prime cut into an expensive jerky experiment. Local air always finds a way to mess with the best laid plans. At least you found out before you were left with a fancy, overpriced beef crisp.
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drewr152mo ago
Tell me about it, shane_clark, my last brisket looked like a sad leather wallet after I ignored all the signs.
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ward.kim2mo ago
Would the weight loss change the cooking time too?
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