Fridge for Dry Aging?

For all of you who dry age at home, what type of fridge are you using?

Small 3-5 cu'?
Wine fridge?
Regular home size fridge?

I've been reading threads here and see temps of 33-38°F is desired for dry aging.

What temperature has been ideal for you?

I'm looking at a small size to put on a counter in the garage and give it a try.

Thank you in advance.

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XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built-in, RecTec Mini 300, Lodge Hibachi, Uuni. My wife says I have too many grills... how many shoes do you have?

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The UMAi bags don't have the usual grooves that you get on the inside of ordinary vacuum bags. Those grooves allow air to be extracted even when the sides of the bag near the edge are squashed together by the sealing machine. Instead, the UMAi bags are completely smooth.

To avoid having the sides of the bag press against each other, thereby sealing the bag and preventing the pump from evacuating the air, UMAi include something they call "VacMouse". This is basically a strip of plastic mesh that you put between the edges before sealing. The mesh still allows air to be extracted because it stops the two plastic sheets from completely sealing against each other. When the heating strip on the machine is turned on, the mesh melts together with the plastic of the bag and forms an airtight seal. The mesh looks very similar to the mesh you can buy at fabric stores for gluing bits of fabric together by ironing them with a layer of the mesh in between; it almost certainly isn't the same material though.

At any rate, the entire process is simple, easy, fool-proof, and painless. Basically, throw the meat into the bag, squash it against a corner so as much of the bag is in contact with the meat as possible, put the VacMouse strip between the edges of the bag, and seal away.

If all this sounds mysterious, just google "UMAi bag" or search for similar terms. There are quite a few videos that show how it works.

Meanwhile, I can't wait to see the results in five weeks.

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