I must admit, I am a dry aged beef aficionado. Having some extra time and an empty mini fridge, I decided to give it a try.
Meat: The meat is CAB Choice bone in rib roast. I heard that you must have a fat cap and a bone in piece of meat so that it protects the meat during the aging process.
Equipment: My project is actually quite cost saving so long as you have a mini fridge that is not in use already. Other minor equipment used were a fridge thermometer and a butchers knife. Paper towels were also used but clean cheap towel would also suffice.
Time: I decided on 28 days since this would be a test run but I initially wanted 35-45 days. I will save that for my next one.
How To: All I did was dry off any initial moisture on the meat with paper towels and then just plopped it in the fridge. Nothing more, nothing less.
Day 28...Finally its done!
Scraps from butchering.
Finished, 3 - 1 pound ribeyes.
The finished product was great, after pan searing a couple for dinner, it was better than many high end steakhouses that I have been to. I will definitely be aging more meat at home. Total cost for the meat ended up at around $30 (or 5lbs @ $5.99/lb) so the ending cost after butchering and discarding of the bones came to $10/lb. Not a bad price considering you would pay upwards of $50/lb at a high end restaurant.