Hello! I was wondering if you guys have any experience dry aging at home? I have a mini fridge I can use, and am interested in dry-aging some Prime picanhas to start with, some 45 days. I'm following Serious Eats' guide to dry-aging:
I plugged the fridge in yesterday, and left a thermometer probe inside, its hanging around 34f. But when I turn a small fan inside, the temp drops, to about 22f. Should I be worried this is too low, or is it "wind chill"?
If so, it's probably pulling frozen air from the top.
You can turn the thermostat up, BUT be careful there isn't any condensation as that will fall on your meat and it will go bad.
IF this is the case, pull the meat out and put it in your regular fridge. Find your temp in the mini-fridge with the thermo. Then add the meat back in when there is no condensation and you have found a good temp for a couple hours.
gijsveltman The air is actually 22 degrees, too cold to properly dry age. You will need to raise it. Which is just a turn of the internal thermostat knob.
A lot of times mini-fridges with a freezer will have some ice build up, or condensation that has frozen on the underside of the freezer tray. Before raising the temperature in your mini-fridge, I would advise that you make sure there is no ice that could melt and drip onto your meat.
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