Meat Drawer

  • RRP
  • RRP's Avatar
  • Away
  • Moderator
  • Moderator
  • retired dude
More
3 weeks 15 hours ago #14848 by RRP
Replied by RRP on topic Meat Drawer
johnnguyen81,
For dry aging and not the charcutrie the company offers 3 sizes of bags. Smallest is 10x20 suited for a roast for instance; the 12x24 is for ribeyes and strips; and the 16x28 is for brisket and short loins.

But before I go further I need to know if your refrigerator is a modern frost free unit in proper operating order. If not they really don't recommend trying. Also when you say small then it's important that the bagged meat will be resting on a wire rack so there is good space above and below, but the ends as well so there is proper air circulation.
Ron
The following user(s) said Thank You: johnnguyen81

Please Log in or Create an account to join the conversation.

  • BagLady
  • BagLady's Avatar
  • Away
  • Administrator
  • Administrator
More
2 weeks 6 days ago #14849 by BagLady
Replied by BagLady on topic Meat Drawer
Johnny,
You need at least one or 2 inches around the entire surface of the meat, and very good airflow. People who tried dry aging in a drawer find the meat will just rot.

Dry aging geek

Please Log in or Create an account to join the conversation.

Moderators: RRP
Time to create page: 0.267 seconds
Powered by Kunena Forum