My first attempt at dry aging is underway.

Navigator · July 2015

My test subjects:
Modern full size upright garage fridge (no freezer)
Umai Bags
Wireless temp and humidity monitor
20 lb choice bone in prime rib
I was going to put my controller on the fridge but its been staying between 35.7º and 36.5º for the 2 weeks prior to putting the meat in.
The humidity stays between 39-45% unless the door has been opened and even then it recovers pretty fast.

I'm going to go 45 days and see how things go. I couldn't get any prime in town so I had to settle for choice.

Image: https://us.v-cdn.net/5017260/uploads/editor/0y/lq1r6r3mt3ef.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/6z/74268z87s16m.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/w4/atnmxechtj3o.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/hu/lpn5ldyd62p0.jpg

TexanOfTheNorth · July 2015

I know you're really going to enjoy the results!

FWIW, I've dry aged (no bags) both 45 and 60 day strips, prime rib and now a beef tenderloin (which will be ready in another 2 weeks). I just use a smallish bar refrigerator with the temp set to about 38*. No special humidity or air flow control. Once I put the meat in, I only open the door once, or maybe twice, until I am ready to pull it. It's always turned out great!

RRP · July 2015

Lookin good already! Keep us posted on your progress and of course the results at the end! You won't be disappointed!

RRP · July 2015

TexanOfTheNorth said:

I know you're really going to enjoy the results!

FWIW, I've dry aged (no bags) both 45 and 60 day strips, prime rib and now a beef tenderloin (which will be ready in another 2 weeks). I just use a smallish bar refrigerator with the temp set to about 38*. No special humidity or air flow control. Once I put the meat in, I only open the door once, or maybe twice, until I am ready to pull it. It's always turned out great!

Glad it has worked for you. Only trouble using a small refrig like your bar one or one of those "dorm" size ones is they typically do not have fans to draw off the moisture being given up in the aging process. Lingering moisture can lead to bacterial growth.

bgebrent · July 2015

Good luck! Looks awesome! Looking forward to the finished product!

Photo Egg · July 2015

RRP said:

show previous quotes

TexanOfTheNorth said:

I know you're really going to enjoy the results!

FWIW, I've dry aged (no bags) both 45 and 60 day strips, prime rib and now a beef tenderloin (which will be ready in another 2 weeks). I just use a smallish bar refrigerator with the temp set to about 38*. No special humidity or air flow control. Once I put the meat in, I only open the door once, or maybe twice, until I am ready to pull it. It's always turned out great!

Glad it has worked for you. Only trouble using a small refrig like your bar one or one of those "dorm" size ones is they typically do not have fans to draw off the moisture being given up in the aging process. Lingering moisture can lead to bacterial growth.

True about the small fridge not having a fan to move air but is it not the coils that pull the moisture out of the air. A frost free model will freeze the moisture and then drain it away in the thaw cycle but a smaller dorm one will just keep pulling moisture and freeze it to the coils till you manually defrost it.
Both should pull humidity out of the air. Would be curios to see what the level might be in a dorm fridge set up.
I have a Hygrometer but no small fridge.

TexanOfTheNorth · July 2015

Photo Egg said:

show previous quotes

RRP said:

TexanOfTheNorth said:

I know you're really going to enjoy the results!

FWIW, I've dry aged (no bags) both 45 and 60 day strips, prime rib and now a beef tenderloin (which will be ready in another 2 weeks). I just use a smallish bar refrigerator with the temp set to about 38*. No special humidity or air flow control. Once I put the meat in, I only open the door once, or maybe twice, until I am ready to pull it. It's always turned out great!

Glad it has worked for you. Only trouble using a small refrig like your bar one or one of those "dorm" size ones is they typically do not have fans to draw off the moisture being given up in the aging process. Lingering moisture can lead to bacterial growth.

True about the small fridge not having a fan to move air but is it not the coils that pull the moisture out of the air. A frost free model will freeze the moisture and then drain it away in the thaw cycle but a smaller dorm one will just keep pulling moisture and freeze it to the coils till you manually defrost it.
Both should pull humidity out of the air. Would be curios to see what the level might be in a dorm fridge set up.
I have a Hygrometer but no small fridge.

Can't remember off-hand what the size is but, it is definitely larger than a dorm fridge and not a frost free (which I would not recommend using as the temp fluctuation may be a problem). I know that many, many people use the bags and have very good success with them; so, I was not knocking that method.