The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Just getting started, need some tips from you guys › Just getting started, need some tips from you guys
Thanks for your input guys. Yes, doc I do agree that my loin size is rather small and I will most likely be taking your advice and picking up a much larger one. 10 lbs+. I didn’t realize how much weight the steak will lose through the dry aging process.
I now understand the wet aging/ dry aging difference and your answer was very helpful.
Further on, doc, you asked about my mini fridge. Yes it is one of those dorm size ones, and I agree about it not having enough ventilation. When I mentioned using it, I was concerned about keeping the temp at a steady level.
It seems it would be easier to keep it at 35 deg, although, if I don’t have proper ventilation then I guess it defeats the purpose.
If you say it’s ok to put in my regular fridge then I will do that.
Will my aging process be messed up by opening the fridge on a regular basis?
Grabbing a beer, waters, tonight’s dinner?
My next step will be to dial it in and get it at a steady 35 deg.
You guys have been very helpful.