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Off Topic TN Forums
Cooking Forum
Time to Dry age some beef
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<blockquote data-quote="BamaProud" data-source="post: 5858245" data-attributes="member: 9871"><p>I use a wine fridge. </p><p>Humidity around 85%, temperature ~38 degrees(I know that is a bit warm) and constant airflow has worked well for me in the past. </p><p></p><p>I do love a lot of white fat in a Ribeye, but I think a leaner grass fed prime rib is hard to beat.</p></blockquote><p></p>
[QUOTE="BamaProud, post: 5858245, member: 9871"] I use a wine fridge. Humidity around 85%, temperature ~38 degrees(I know that is a bit warm) and constant airflow has worked well for me in the past. I do love a lot of white fat in a Ribeye, but I think a leaner grass fed prime rib is hard to beat. [/QUOTE]
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Off Topic TN Forums
Cooking Forum
Time to Dry age some beef
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