moment. Similarly, aged meat can pick up aromas from
your refrigerator. Unless your refrigerator is odor-free, a
mini-fridge is the way to go.- A fan. To promote drying of the surface and even aging,
you want to stick a fan inside your fridge to keep air
circulating. This works in much the same way as a
convection oven, promoting more even cooling and
humidity. I used a slim computer fan I ordered online for
about $30. - A rack. The meat must be elevated on a rack. I tried aging
pieces of meat on a plate and directly on the floor of the
fridge. Bad idea. The part in contact with the plate or
refrigerator floor didn’t dehydrate properly and ended up
rotting. Aging on a wire rack or directly on a wire fridge
shelf with a rimmed baking sheet underneath to catch
drips is the way to go. - Time. Patience, little grasshopper. You will be rewarded
with the steak of your dreams for your patience.
Q: But what about humidity? I hear humidity needs to be
kept [high, or low, or medium, or nonexistent, or etc.].
What should it be and how can I control it?
I aged meat in fridges kept at relative humidities ranging
from 30 to 80 percent as well as in fridges that fluctuated
wildly with no controls. Guess what? All of them produced
excellent aged beef.
And it makes sense. As noted above, after the first couple
of weeks, the outer layers of the beef become all but
impenetrable to moisture. So, it really doesn’t make much
difference how humid or dry the environment is, because