Dry aging meat at home can be a rewarding culinary experience, and save you tons of MONEY, but it requires careful attention to detail and a controlled environment to ensure safety and quality.  I am deciding to give this a try for the first time after alot of research.  Here is how I am going about it.  If this fails it will have cost me alot of money.  If it works it will have saved me about $400.

Disclaimer: Dry aging meat involves some risks, and it’s important to follow proper food safety guidelines. If you’re not confident in your ability to safely dry age meat, consider purchasing dry-aged meat from a reputable butcher instead.

1. Choose the Right Cut of Meat:

Select a high-quality, well-marbled cut of beef for dry aging. Ribeye, sirloin, or strip loin, short loin… are popular choices due to their rich flavor and tenderness. This will provide you with delicious rib eye, strip, and porterhouse steaks

2. Gather Supplies:

You’ll need a few key items to get started:

• Whole cut of beef, I am using a short loin (T-Bone and Porterhouse Steaks.
• Refrigerator with a dedicated space (a spare fridge is ideal)
• Wire rack or suitable grates to hold the meat
• Tray or pan to catch any drippings
• Cheesecloth or muslin cloth
• Thermometer (both fridge and meat thermometer)
• Patience!

3. Preparing the Meat:

• Unwrap the meat and place it on a wire rack over a tray to catch any drippings.
• I left it as is and did not trim anything. Ive read mixed reviews on this.

4. Create a Dry Aging Environment:

• Place the meat on the wire rack in a dedicated space in your refrigerator. The ideal temperature range is between 34°F and 38°F (1°C to 3°C).
• I have a wireless thermometer in there to make sure I am staying and temp and humidity
• Humidity should be maintained around 60%-90%. You can achieve this by placing a pan of water in the fridge or using a humidity controller.
• Good air circulation is essential. Don’t overcrowd the fridge with other items that could obstruct airflow.
• My friddge has a fan

5. Patience and Monitoring:

• Allow the meat to dry age for a period of 28 days at least, or even longer depending on your preferences. Longer aging will result in more intense flavors and tenderness. I am starting with 28 days
• Regularly check the temperature, humidity, and overall condition of the meat. Use a fridge thermometer and a meat thermometer to ensure the proper environment is maintained.
• I put a camera in fridge as well, just for the heck of it.

6. Safety and Handling:

• Check the meat for any signs of spoilage, such as an off-putting odor or unusual discoloration. If you have any doubts about the meat’s safety, discard it.
• When the desired aging time is reached, remove the dry-aged meat from the fridge.

7. Trimming and Cooking:

• Before cooking, carefully trim away the dried, crusty exterior using a sharp knife to reveal the tender, flavorful interior.
• I am using a power saw with stainless steel blade to cut the steak into 42 ounce portions.
• Cook the dry-aged meat as you would with any high-quality cut. The intense flavor and tenderness will shine through in your preparation. High heat. With dragged meat you dont have to cook as long.  You’ll expect to lose about 30% in water weight.