Initial Preparation of Fridge with already Dry Aged meat

[Buck Nicholas]

I recently purchased a mini-fridge with a glass door (not a beverage cooler but an actual refrigerator) to start dry aging meat. I will be starting the process in a few days with a full Boneless Ribeye sub-primal. I have a very accurate temp/humidity system to properly monitor those elements and a fan installed for the circulation.

My Question is . . . I have come across a few references that are also suggesting it may be optimal to initially wipe down the inside of the fridge with a piece of “already” dry aged meat to speed up the development of the fridge’s microclimate. If this is true and a good suggestion, is a piece of dry aged meat that is already trimmed (ex. purchased from Wegmans) sufficient or would you actually need a piece that would have the pellicle/crust still on it?

Your thoughts would be greatly appreciated!

Buck

[Ron Pratt]

That’s a new one to me! I think someone somewhere is having a belly laugh over starting that ridiculous suggestion!
Ron

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