Dry-age Meat

[Anonymous Modernist 5975]

In MC 3.42 the process of dry aging beef is explained. My question is in a home application does one need a dedicated space to limit the potential for cross contamination? I was hoping for a little more detail regarding potential health concerns, is this process really this simple?

[Anonymous Modernist 4342]

Yes, the dry aging process really is that simple. If you want to do it at home to an extended period of time I think your best bet is to buy a small wine refrigerator that keeps humidity as well as temperature constant. It is always better to have a controlled environment when dry aging. These wine refrigerators can be had for pretty cheap (sub $100). If you are not going to dry age for an extended period of time 2 - 3 days in your refrigerator should be able right. Just salt your steaks, put them on a cooling rack on a sheet pan and wait.

[Anonymous Modernist 10]

It is less of an issue of cross-contamination and more of an issue of flavor transfer. To avoid contamination, it's most important to make sure that air is circulating around the meat well. Mold can grow in moist spots.

As for being affected by other foods, a lot of aromas are fat soluble so desired aromas can be absorbed in the fatty tissue of meat.

[Anonymous Modernist 3281]

hi,

I noticed that a lot of the wine coolers are thermoelectric, which seems like it would be a nice more energy efficient way to go... but I don't see many that can 1. go under 40F 2. are made of stainless steel for easy cleaning. 3. have glass door to look at meat. 4. have a fan to circulate the air.

Any suggestions for something that won't break the bank but will do a nice job from the counter top?

[Anonymous Modernist 310]

Unfortunately thermoelectric coolers are not very efficient. Five to ten time less efficient than a standard refregirator. They use that because they are cheap, they can be small and they have no moving parts. So unfortunately I don't think that you'll find one that meet your needs.