Old timer at the shop got me to try dry aging beef in a plain mini fridge

2 comments

2 Comments

Wait, did he explain how he managed the humidity in there? A mini fridge usually pulls moisture out like crazy, so I'm wondering if he had to rig something up to keep it from drying out too fast. Also, what was the airflow situation? I've heard you need decent circulation to stop mold from taking over on certain spots of the meat. Was he just throwing the whole primal in there unwrapped or did he do any kind of pre-treatment first?

rowanjenkins24d ago

Oh absolutely, you want a freezer that's been cycling on and off for years and probably smells like last week's fish to handle a $100 cut of beef? Sounds like a great way to introduce some wild bacterial cultures, if you're into that sort of thing.