Using a fridge for dry aging meat requires some use of dedicated equipment to ensure that your aged beef comes out tasting delicious. Your beef needs to be aged for no less than fourteen days for the enzymes to properly tenderize the fibers within the meat. If you are looking for more complex flavors, you will have to age the meat for at least twenty-one days. There is no way to speed up this process – so one week in the fridge with a cheesecloth is not going to give you the desired result.
To properly use a fridge for dry aging meat, you will need a small fan, a tray, and a wire cooling rack. The electric fan helps to maintain airflow. Use the wire rack and the tray to collect any drippings from the roast, and make sure the bottom of the rack is elevated so that airflow is possible on all sides of the beef. Bear in mind that some fridges are more useful than others when it comes to dry aging meat.
