What kind of Refrigerator to use? Location on the ref?

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2 months 4 hours ago #14935 by noeli2
I am new on this meat dry aging process. After watching a lot of youtube videos on dry aging using Umai Bag, finally decided to start doing it and just got my bags recently.
However, I noticed that most of the tutorial videos focuses a lot on meat packaging/sealing using the Umai Bag but I don't see much related to refrigeration such as what kind of ref to use, best location on the ref (top/mid/bottom), temp, height of rack.
Then I learned from this forum that a huge percentage of unsuccessful dry aging was caused by refrigeration, so hopefully you can help me on my questions below before I start the process and make it successful.

1. Which refrigerator to use? A dedicated old ref but not frost free or a double door modern frost free kitchen ref that is opened and closed regularly.
2. Best location on the ref? Top, Mid, Bottom, or near the Air Flow Vent.
3. Will it spoil other foods in the Kitchen Ref?
4. Optimum rack height
Thanks

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1 month 4 weeks ago #14936 by RRP
Welcome aboard! Let's start at the last question you had. NO - dry aging using a UMAi Dry bag will NOT cause other items in the refrig to spoil!

As for what refrigerator to use you need a modern frost free unit that is inside your home and not in your basement nor garage.

As for location in your indoor refrigerator the shelf location isn't that important. Many of us use the bottom shelf so as to keep s/w/m/b/o until she has enjoyed the taste of dry aged beef!

As for the shelf at the bottom a wire rack is best for air circulation.
Ron
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1 month 4 weeks ago #14937 by noeli2
Thank you Ron.

Just got my 12 lb ribeye roast packed with Umai bag. Used kitchen fridge instead of old garage fridge as suggested.
Placed it on the 2nd upper shelf near air vent as my fridge has glass shelves (air circulation could be less at the bottom).
My only small concern is the meat's quite long and the edges are touching the fridge wall even it was placed diagonally.

Wish me luck on my 1st journey to dry aging.

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1 month 3 weeks ago #14938 by Bcrawford70
Hi Ron, why would it matter of the fridge is in the garage? I am new to Umai Dry and started a brisket last week in my garage fridge. It's a modern fridge at about 40 degrees.

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1 month 3 weeks ago #14939 by RRP
Good question, but for many people their "garage refrigerator" is a cast off that has/had problems, but still good enough to be their beer frig. Also depending on where they live a garage can get very cold in the winter and freeze up the operating system which heats and then off gases the moisture drawn off the dry aging meat. I hope that explains the issue. OK?
Ron

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1 month 3 weeks ago #14940 by Bcrawford70
Got it. I think I am safe but will remember this during the colder months. Thanks!

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