The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Initial Temp Increase When Putting Meat In Fridge › Initial Temp Increase When Putting Meat In Fridge
Hey Umhelp, welcome to the forum. Just an FYI – A mini fridge is not a good environment for dry aging because those fridges don’t have a fan that circulates cold air between the fridge and freezer compartment like your regular home fridge would. The result is moisture evaporating from the meat (and there is a lot of it…16 lbs ribeye will give off up to 4 lbs of water – yes like a gallon) has no place to go and will condense on the walls and create a super humid environment thereby preventing the meat surface from drying. Result of this will be spoiled meat. So you might want to move that meat into a regular full size fridge.
BTW. the UMAi instructions contain similar advice.
As for the little initial temp swing, not sure where the info comes from that “any perishable food kept at >40F for more than two hours needs to be tossed” comes from but I have never heard anything like that.