Dry Aging meat in (kinda) spare fridge?

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deuc224

Fire Starter
Original poster
Aug 21, 2011
63
16
Hey everyone, so my icemaker went out a few months ago and ive replaced all parts and lines in the fridge and it worked for about 3 hours and went back to producing no ice.  I decided to buy another fridge and use the no ice making one for beer storage and the occasional corned beef making storage.  Got to thinking and really wanted to start dry aging some beef in there also but do i need to negate the beer storage if i decide to do this?  Will i be able to dry age then go back to beer storage after dry aging? Do i have to do a complete wipe down of the fridge if i go back to food/beer storage?  Any advice and guidance is greatly appreciated guys and gals.  Thanks
 
I have read the you want to keep the fridge sanitary when you are aging meat. Having other items in the fridge besides drying meat and going in and out to get things leaves room for contamination. I have also read that people open the door every couple of days for fresh air circulation.

 I was going to do the same as you. Drink all beer in fridge, sanitize fridge and then age meat for 45 days with only meat in fridge, sanitize fridge again and fill back up with beer......repeat.

Good read on aging at home!

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
 
 
Hey everyone, so my icemaker went out a few months ago and ive replaced all parts and lines in the fridge and it worked for about 3 hours and went back to producing no ice.  I decided to buy another fridge and use the no ice making one for beer storage and the occasional corned beef making storage.  Got to thinking and really wanted to start dry aging some beef in there also but do i need to negate the beer storage if i decide to do this?  Will i be able to dry age then go back to beer storage after dry aging? Do i have to do a complete wipe down of the fridge if i go back to food/beer storage?  Any advice and guidance is greatly appreciated guys and gals.  Thanks
I dry aged many beef roasts in a spare utility refrigerator similar to what you're describing. I always have one roast in it on rotation so it's almost never not being used for dry aging. Currently, I have a 7.5 pound boneless NY strip loin roast about 14 days into a (planned) 45 day cycle. In addition, the refrigerator is used for the storage of bottles and cans of beer and a few other beverages. Nothing else! Those items are not removed and replaced, except for occasional consumption.

Before commencing with the dry aging process, I wipe all exposed surfaces with bleach, and repeat when one roast is finished, and before another goes in. I've followed the process for several years, and have never had a problem with contamination and spoilage.

A little over a year ago, a thread with a compilation of several forum members experience with dry aging was started which you may find helpful. http://www.smokingmeatforums.com/t/...ustrations-comments-from-multiple-smf-members
 
Another option is to use UMAi bags for dry aging or dry curing meats. They work great and you don't have to be as concerned with what's in the fridge. I currently has a bresoala and a pancetta I am curing in my fridge using the UMAi bags.
 
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