The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Important question › Re:Important question
FWIW, I’m pretty sure I aged my very first strip loin at >40 degrees for 36 days. At the time I only had a piece of poop fridge dial type thermometer…it kept saying I was right at freezing so I kept turning the fridge down until it was almost off. When I got my Thermopen, I also got a good fridge thermometer and was amazed to see it reading 42 degrees off the bat. I didn’t believe it until I put the Thermopen in the jar of water I had in the fridge (which I had there to monitor for freezing because of what the other thermometer read!).
We’ve got one more steak left now from that strip loin. Noone has gotten sick.