The bottom shelf of my refrigerator is glass and that's where I like to place my aging meat so it is out of the way and need not be disturbed. In order to get good air circulation I bought this wire rack which is actually a desk organizer.


Since it was too tall I then cut the legs down to only 2" and presto change-o I had this:


Here's an eerily picture of it in use.


And the tell-tale marks on a perfectly aged chunk-o-cow!

Thanks for the suggestion!

One question.. How much room should I leave for airflow on either side of the drybag?

I don't know if there is a guideline, but in my case that rack I made is 2" tall. Then I only use the bottom shelf for the aging primal so it has about 3" space above the meat. I believe the key is just adequate air circulation.

This rack is an excellent example of what you need to properly locate your DrybagSteak aging meat in the fridge. You can use a typical baking tray, if you have glass shelves in your fridge, but you would need to raise it up with small cups or bowls so you have a couple of inches to maximize the air flow. With a rack like this, you could also slip certain other items underneath thus reducing the impression that you are "hogging" the family fridge! Great suggestion RPP!

for those of you using a 2nd fridge (like me), you may also want to check your glass shelves to see if the glass can be removed from the shelf frame. that's what i did, and then i bought simple wire rack (similar to the one in the original post, but without the legs) that just sits on the shelf frame. works perfectly.

I bought a set of three wire racks at Walmart. Trimmed the legs like you did and I use all three. Works great and very inexpensive.