The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Home Fridge or Dedicated Fride? › Home Fridge or Dedicated Fride?
Welcome to our forum, John! Regarding the use of your kitchen refrig that is exactly what I do! While several here have a dedicated refrig often time called their beer and dry aging refrig there are many who do not. Actually in many ways using your kitchen refrig is more ideal and here is why:
– as the door is opened and closed there is an exchange of air which is good
– this air exchange will also cause your compressor to cycle which removes the moisture in the air from the aging meat
– a seldom opened refrig may not cycle frequently since once it gets cold the compressor need not run so moisture can build
you will be just fine!
BTW while you can age brisket there is some trade off that you may not care for the trimming loss that you will have, but for other thicker sub-primals just set your goal in number of days to age and then join our “hurry up and wait” club! Ron