The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › RECOMMEND A REFER? › Re:RECOMMEND A REFER?
while the size seems ideal for the job the trouble is those units typically don’t have the proper circulation needed. In other words while they can provide the constant cold temperature the key in the dry aging is also the air flow. That permits the evaporation as the moisture is released by the meat. A year or so ago someone said that he uses a battery operated fan which sits inside his dorm size, but I don’t recall that he ever reported back if that worked. Let me see if I can locate some information for you.