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I came across this site and someone said they ate a dry aged steak at cellar temperatures(higher than 40F), probably around 50-55F, in a meat locker. He said it tasted great and didn't kill him, but it was aged in a fraction of the time(they don't mention how long) because of the higher temps. I have a mini fridge with a small fan, UV light, and temperature controller. Someone suggested dry aging between 34-40F for the first week to form the crust, then up the temps. I figured, if I can dry age quicker with few drawbacks why not?
Does anyone have experience aging above 40F or have any insights? Thanks
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- 6 years ago
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- reddit.com/r/DryAgedBeef...