GrillBill
3192
84
8
Day 1. A lovely 20# slab of Prime. Grade. Ribeye. This thing is beautiful already.
Week 1 - hard crust is formed. The crust is just the shell. Everything inside is sealed off. Now the enzymes go to work and do their magic.
Week 2 - excuse these pictures. I'm no photographer. I just make sexy food.
Week 3. This picture came out great. Watching this thing slowly breakdown is great. It's coming along great in my opinion. From the hours of YouTube and web browsing it looks phenomenal. Weird to see that I'm already 21 days in! 3rd of the way there!
setox
BrianThatIsCalledBrian
I always upvote some dude's meat...
AngelxOfxSin
Ajax101
Making awesome- well, awesome..
resiler
DrugsAndBadIdeasDOTcom
I'm so fucking hungry now.
mocosoft
CaspianQuix
Great. Really great. Just great. Nice work Bill.
GrillBill
Thanks! Follow my journey if you'd like. Can't wait to see them at the end! Newish to using imgur, so hopefully I'm doing everything right!
[deleted]
[deleted]
GrillBill
It's honestly not hard at all! If you want to, you can even use "dry aging bags" check them out on Amazon. Highly recommended trying.
ForensicsHound
Is that just refrigerated or is it a special temperature?
GrillBill
It's refrigerated. Keep it in a separate fridge to reduce contamination and keep it constantly between 34° and 38°F
weezinator
I hear that keeping it at room temperature for 60 days will make it even more tender. Liquid almost
ForensicsHound
BRB ON IT.
iwishiwereclever
A true meat lover doesn't touch anything less than 131 days at room temp.
KyleSherzenberg
131 days? I can taste that through my nostrils haha
iwishiwereclever
Pretty sure you'd die lol