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There are 2 methods most people use, wet aging or dry aging. I never messed with wet aging, so I don't know much about it.
I covered my primals in cheesecloth and set them on a wire rack, over a sheetpan, in the walk-in. 14 - 16 days gives the natural enzymes time to break down the mussel fibers making it very tender. Minimal trimming gets any rind off before final cutting.
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That's what I do, minus the walk-in and cheesecloth.
I put mine on a rack, in a roasting pan in the frige. I put a dry, clean, towel over the top and switch it out every day.
I usually age our Christmas Prime rib this way and have gone as long as ten days without spoiling it. I wouldn't try going any longer as a frige is not as accurate or reliable in temps as a walk-in.
It will smell a bit funky and look a bit cruddy, but trust me, it works.
If you see any light brown or green fuzzy shit on it, you did something wrong.
Just make sure you thoroughly wash it and dry it and keep it dry.
Also put it in the lowest part of your frige and keep other foods away from it and avoid spilling shit on it if you have wire type racks.