DIY Dry Aging Beef Fridge — THE ADVENTURES OF JACK

Since I created this site to talk about all the random things that I do or am doing, I wanted to share that I one of my Instructables that I wrote has been featured! I am a man of many hobbies, and it was an honor to be featured for something that I really enjoy doing. In the coming months I'm hoping to get an opportunity to start posting about even more hobbies and things I enjoy doing. Beekeeping being one of them.

I have been dry aging beef for a few years now. The first time I did it was with Umai bags which are available through this Amazon affiliate link: Umai bags. The bags allow the meat to breathe and dry out and not allow moisture back in. Umai bags are great if you don’t have a dedicated fridge for dry aging and plan on using your regular kitchen fridge. It doesn’t take a lot of work to get started and was pretty simple, very much set it and forget it. The results are great and amazingly flavorful. I’ve posted a few pictures below.

If you don’t know what dry aging meat is, it is essentially controlled decomposition. You have the meat sit at a temperature that isn’t too warm that it’ll spoil and it’s not too cold that it’ll freeze, over time the meat develops flavor as the outer layer of the meat dries out, when the process is completed you get the best steaks you’ll ever have. If you’ve never had dry aged beef, please try it out! It’s usually a lot more expensive than regular beef but well worth it, you might be wondering why it’s so expensive and the reason is because when you dry age meat you can lose anywhere from 30-50% of the product. The outside dries up and becomes very hard and to get to the good parts you need to trim all that off. Dry aged beef is not for everyone, some people like the different flavors imparted to the meat after being aged while others do not. 30-35 days is the longest you usually find at restaurants and some stores, I am a fan of 45 days or more. The flavor profile of dry aged beef can be described as: beefy, nutty, blue cheesy, and deep. If you’re a fan of steak and haven’t tried it, please do!

If this post has made you interested in getting a taste of dry age, or if you are already a connoisseur of dry aged beef, but don’t know how to start dry aging your own please take a look at my Instructable. If it is seems way too involved and you want to take an easier route, take a look at Umai Dry Age bags!

DIY Dry Aged Fridge
Umai Dry Age Bags

Please Note: I take no responsibility if you improperly dry age and end up getting sick, always follow the USDA cooking instructions and be aware that not safely handling food can lead to sickness and even death.