- Aug 10, 2017
- 1
- 10
Hey everyone,
Doing my first attempt at dry aging a ribeye roast at home. I have a Samsung FlexZone fridge where I am able to dedicate one of my fridge areas specifically for my dry aging meat. I moved the meat inside of this area because I didn't want it picking up flavors from my main fridge area. The only problem is that I am unable to set the temp directly and have to choose between some preset temps. There are two options that are close, chill/meat which sets it at 30F and just cool which puts it at 41F. I know that 41 is too warm, but is 30F too cold? Will it actually dry out? I've read that meat freezes at 28F so I wasn't sure.
Any suggestions?
Thanks!
Doing my first attempt at dry aging a ribeye roast at home. I have a Samsung FlexZone fridge where I am able to dedicate one of my fridge areas specifically for my dry aging meat. I moved the meat inside of this area because I didn't want it picking up flavors from my main fridge area. The only problem is that I am unable to set the temp directly and have to choose between some preset temps. There are two options that are close, chill/meat which sets it at 30F and just cool which puts it at 41F. I know that 41 is too warm, but is 30F too cold? Will it actually dry out? I've read that meat freezes at 28F so I wasn't sure.
Any suggestions?
Thanks!
