magnusfide wrote:
This process will take your grilling to a wholly different kind of steak nirvana... If the wife will let you take up that much of the fridge.
http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm
I tried a similar process but with individual steaks. Some water loss but not much although I didn't fridge age for 21 days more like a week. I really think the whole meat cuts will work better than individual steaks so I've already purchased a 109A. Was on sale 2 weeks back and it's now in my freezer waiting for the aging process to begin for a Christmas dinner roast.
In the interest of less mess in the fridge I'd suggest you place the meat on a wire rack over a sheet pan. I used muslin for the start of the process.
Here's a link that suggests different meat cuts to use and gives lots of nerdy 'splanations of why you do what you do, LOL:
http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html Oh and I also like the idea of using a mini fridge although still thinking thru if I feel like cutting a hole in the door insulation since I just changed it about 4 months back. "course it certainly would be a lot less expensive to buy more insulation than pay $35.00/lb for a Loeb roast.