- May 12, 2011
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I have Dry Aged a 3-4 bone Rib Roast every New Years Day for the last 10 years in my regular Refrigerator. I go any where from 5-7 days without incidence but some cross contamination avoidance steps have to be taken. Here is a link to this years...Question: while searching YouTube, it seems like most people put the meat in their kitchen fridge. Obviously the door is being opened multiple times a day, but this option seems way more cost efficient than having a dedicated fridge. Is it safe to dry age in a everyday kitchen fridge?
http://www.smokingmeatforums.com/t/115671/new-years-day-prime-rib-dry-aged#post_745524
Thanks for the info. I have frequently coated the beef with a moderate coat of Montreal Steak Seasoning and left it for the week. It comes out ready to go in the Oven and very well seasoned, though I must say, reserve the End Cuts for those that appreciate a strong Beefy flavor and are not affected by the higher Sodium content. I do not want to slight this company but 1 rack and a couple pounds of salt is hardly worth the $50 price they charge for the kit. The refer I plan to use is my daughters all plastic Dorm fridge. In my email from the company they also indicated that the Salt imparts no flavor to the meat and is basically used as a desiccant so I am not sure how much airborne salt there will be to affect metal parts. Depending on the size of the meat and local humidity level, the Salt can be come damp, the company said that baking the salt to dry it is very effective and you are good to go with the next round. This sounds interesting now I just need the BossJimmyJ
I have a rack that is exactly like those. You can find them here: ***.acehardware.c**/product/index.jsp?productId=1279106&kw=roasting+rack&origkw=roasting+rack&searchId=55555118234
If you are going to do the sea salt age, make sure to only use a non-reactive container for the salt, i.e. Pyrex. Which would bring me to wonder what the salt would do to the lifespan of the refrigerators metallic components? A lot of aluminum in there. I could see some benefit from lightly salting the exterior of the beef for it's anti-bacterial benefits while the drying process starts, and to aid in getting the outside moisture down quickly, of course not so much as to over salt the meat. Please take my comments with a grain of salt though,I've never dry aged beef before, though I think that it may need to be next on my agenda.
Goodballa
Update: I checked at Acehardware.com, that rack is non-stick but not rubber or plastic coated. I think this will suit and is the right size for use in a 9X13 Glass or Stone Baking Dish. Thanks again.
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