rahimlee54
Founding Member
- Joined
- Feb 28, 2011
- Messages
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I just grabbed an old refrigerator from my mom's house and I plan on using to for extra space and dry aging some beef. I saw a video on you tube where the guys, from a salt selling establishment, put a bunch of salt in the pan below the rib so I was wondering if there is any merit to this or if I can just shove the slab in the fridge for a few weeks and move on.
Thanks for the input
Jared
Thanks for the input
Jared