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
April 10, 2013 at 10:43 pm
#6903
Member
Adam, actually using your kitchen refrig that does get opened and closed on a regular basis is more suited and ideal! Reason is that helps turn over the air present and causes the compressor to cycle more often than a sealed tight never opened refrig! Stagnant air can lead to mold issues! Hopefully you have already read that the aging meat in the Drybag should be placed on a wire rack and not on a solid surface for sake of 360° air circulation. Ron