First Timer

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1 week 5 days ago #13975 by ordehaas
First Timer was created by ordehaas
Hello,

My apology if I repeat questions that already been asked. I tried to search/look for answers before.

I have a few questions before I put my meat in the fridge.

1 - My rack for the meat is only 0.5" high (standard baking rack). I know the meat should "breath" from all sides, should I raise the rack with small pieces of wood to about 2"?

2 - I know the UMAi bag meant for home refrigerator but I wanted to inquire if there is effect to the amount of time the refrigerator is being open. Its the secondary fridge but still we are using it a few times a day.

3 - The butcher near me had bone in Ribeye and since is my first time Im going without the bones (I dont want surprises:) ). I hope, him removing the bones in the butcher shop wouldn't contaminate the cut for aging. I see on all the videos that the cuts are coming sealed. Obviously, it was removed as well but maybe before it even got to the butcher.

Will appreciate your answers.

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1 week 5 days ago #13976 by RRP
Replied by RRP on topic First Timer
Welcome aboard!

#1 - yes raising it would be good!
#2 - actually it is best to dry age in a refrigerator that is opened daily!
#3 - your butcher should be working in a clean environment. When the UMAi Dry® bag collapses during the sealing process you may very well have a ripple where the air did remain. During the aging process these areas I call the peaks and valleys expect the valleys will not get as dark as the peaks so don't worry!
Ron

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1 week 5 days ago #13977 by ordehaas
Replied by ordehaas on topic First Timer
Rob, thank you very much for the quick reply!

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