The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › oh the anticipation!!! › Re:oh the anticipation!!!
that was using the little bar refrig – right? Sounds like it must get a lot colder than 36° to have frozen the meat. Did you have a recording thermometer keeping an “eye” on it? Here’s an earlier thread about such a unit. Personally I bought one to get a feel for the consistency of my refrig for a while.
I’m sincerely sorry your first attempt went wrong. In the future could you transfer other food items to the bar frig for cold storage while your sub-primal took up residency in your main refrig? More and more I’m sold on the virtues of a refrig that in fact gets opened and closed daily. As for temp fluctuations you don’t worry about your milk or eggs so why worry about aging a piece of beef sealed in a DrybagSteak bag?