1st attempt at Dry Aging

[Smoke Daddy]

How does my setup look? Plan to cook it on the 3rd...


My method: https://barbecuebible.com/2019/03/15/how-to-dry-age-beef-at-home/
182928

[WeberWho]

It looks good from here. You might want to throw some paper towels under it for the first few days as it will drip. After the third or fourth day it will stop dripping.

Looks to be a fan in back? You should be good without a fan. As long as you meat is raised so air can circulate around it you're good. (Looks to be a full size fridge)

Make sure to keep anything in the fridge wrapped up and odor free. The meat will pick up smells if you don't keep things wrapped up.

My last suggestion would be to keep a temperature gauge that can sit next to the meat. That way you can see your fridge is running above 33 and below 38 degress.

It really is that simple. Keep it elevated and within temp you're golden. Spare fridge does help as you won't have major temp swings as your main refrigerator is opened more frequently. Most of all have fun dry aging.

[WeberWho]

I read the link you posted. I missed that earlier.

You can ditch the fan. You have plenty of air circulating around it. I think it's doing more harm than it is doing good. Especially how even it dries.

Any true dry aging fan will tell you this as an absolute cardinal sin:

"After you have aged your cut for your preferred length of time, remove it from the fridge. At this point, the exterior will be dry, deep-red or purple/brown, and may have developed mold. Trim away any of this meat, as well as any exterior fat."

Sure you can, but why? You've just spent all that time dry aging it and your going to cut away the crust? Yes it's a hard bark after dry aging and not very attractive but it's full of flavor and is soft when cooked.

Here is one of my NY strip primal after around 45 days. With no fan. Plenty of air that circulated around it.

https://i.postimg.cc/C5Y66cLZ/be585a9f8fffe8a8a97354565e5c42.png

Here they are cut into individual strips. (The white fat was removed before hitting the grill. The bark was left on. Full of flavor)

https://i.postimg.cc/J7vsJS04/0b31e73e150e6da29f06a874c03878.png

[rovster]

I have done several cuts using the UMAI bags and with the exception of my first run all have turned out great. I've done Sirloin cap, 2 full ribeyes, and a couple brisket flats to date. I do them in my normal fridge. Wife gets pissed because I monopolize a whole shelf for a month to month and a half!

[worldbfreebase]

question. I picked up a cryovaced packer and froze it. Would there be any harm in thawing it back out in a fridge and then wet aging it in the cryovac?