Just got back from a few beers with the Dudes. I'm hungery, but I shouldn't be since we had stir fry for dinner, and I ate too much (I marinated some ribeye scraps I took from work in some soy, oyster sauce and fresh, grated ginger)

I'm really obsessing over sausage curing and dry aging of beef. I get paid tommorow and I think I may pick up a few books on Amazon that have piqued my interest.

I have a lot of what I need to setup a dry aging fridge, assuming my folks let me use their workroom/basement/unfinished area thingy.

Here's a setup that I think I may try

Essentially you just need to keep constant temperature and low low humidity. I have a dorm fridge that I'm not using, I just need to control the humidity, which isn't really easy to do here in Missouri.

This entry was posted on 19.5.05 at 23:36. You can skip to the end and leave a response.