The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Refrigerator in a Cold Garage = Disappointment › Refrigerator in a Cold Garage = Disappointment
To help other customers who find that the bark is too soft, would you mind taking the time to describe what the meat smells like and what the coloring is like?
If your fridge is working properly (i.e. cycling regularly, drawing out the moisture from the interior environment, maintaining a consistent temperature between 34-38F), the beef dry aging inside the UMAi Dry® will slowly darken from red to burgundy to mahogany, and harden gradually. If you find that one side is much softer after the bond has formed during the first week, it is a good idea to flip the meat over.
If the meat takes on a bluish or greyish color (as you can see in the picture you sent), and it is still soft after two weeks, the fridge is not working as it should.
You mentioned that your fridge is in a cold garage. Regular kitchen refrigerators do not operate properly in an environment that is not right around 70F. We suggest to people that they use their regular kitchen fridge because it is the perfect environment–and the dry aging process is helped every time you open and close the refrigerator. UMAi Dry® dry aging is NOTHING like “commando” dry aging when the smell almost demands that you move the meat as far from the house as possible!!
If you want to understand why you should not trust your garage fridge, you can check out these three videos:
Hope this helps!
UMAi Dry® Customer Support