The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Previously Wet Aged, is there a concern? › Re:Previously Wet Aged, is there a concern?
Exactly what I did. Well, almost. I had a dedicated beer fridge in the garage that I pressed into sevice as a dry aging fridge. I didn’t really make any changes. Temp is 35 degrees on the bottom shelf where I age meat. I didn’t alter air flow. I try to keep the beer away a little distance from the meat. I get beer out often enough 🙂 to stir up the air, I guess. It must work because I get great results.
:blink: I am so glad I read this before bagging my new top sirloin. I am so definitely going to do this tomorrow. Thanks toasty! Cheers. :cheer: