Question about aging beef in a home fridge setup

I started dry aging beef at home about 6 months ago using a spare mini fridge. The first few tries were okay, but after switching to a dedicated fridge with better airflow and a fan, the difference was night and day. The earlier batches had a slight off smell, but now after 45 days I get that deep nutty flavor every time. Has anyone else had issues with humidity control in a regular fridge for aging?

2 comments

2 Comments

seanh913d ago

Had a buddy who tried dry aging in his old kitchen fridge and ended up with what he called "science experiment beef" after 30 days because the humidity was all over the place. He finally just bought a cheap humidifier for his mini fridge and that fixed the whole thing.

abby_king223d ago

Oh man, nothing says "high-end dining" quite like a science experiment that's slowly turning into penicillin in your crisper drawer. At least he solved the problem before the meat started developing opinions.