Need instructions for Dry Aging

Not everyone likes the flavor of a dry aged steak. I like them but my wife and her family can't get over the color of the rind. It would seem like such a waste to dry age a primal just to find out the people you serve it to are a little put off by the color and flavor.

A wise Egger convinced me to buy some from a store first and if all agreed it was a great flavor , then go and buy the primal. I did just that, and found out what I did. Now its a trip to the store every so often for one dry aged and three to five regular steaks. I can't see buying a primal just for me.

With that out of the way, with the setup you descried you will need a Tupperware type of container with a raised rack to fit into it, a few paper towels and a drill bit. Drill quite a few holes in the container, do not drill them in the bottom of the container or lower than 1" from the bottom. This will allow any excess moisture to collect in the bottom. Put a layer of paper towels on the bottom of the container and then the rack. Place your primal on the rack and put it into a 38* fridge. Place it near the back out of the way and check it every week or so. If the paper towels start to look too funky you can replace them. Try and keep a 1" clearance around the primal, to allow air to circulate. The circulation will allow for the mositure to evaporate in the dry environment of the fridge. Temps and air movement are you two best friends in dry aging. Dry that primal for as long as you can stand. The longer the better IMO.

The size of the container will determine how big a primal you will be able to do. You can certainly skip the container, but if your wife is like mine she will have a conniption fit if she sees a whole primal in her fridge uncovered and starting to look like shoe leather after a few weeks. Try and get one that will do at least a 6 steak primal.

count me in the DrybagSteak fan club. To date I have dry aged 5 sub-primals with much-o success. We like the taste of dry aged beef and since we can no longer buy it here then I have to age them myself. You say the Drybags are expensive - guess I don't when compared to buying dry aged meat when I could I'd be paying $10 to $12 more per pound. You can buy a lot of bags at that rate. Also if the cost of the snorkel type vacuum bothers you I have a video on YouTube showing how you can use a FoodSaver to seal them. OTOH there is a guy who skips the vacuum altogether. He inserts the meat in the bag, slips that then into a piece of tight fitting woman's panty hose to compress the air out and then seals the bag with a twisty and then removes the hose.