Dry Aging requires a certain degree of meticulousness as the margin for error between excellence and disaster is small. Only under the right conditions will the meat become a high-quality delicacy.
Good vs. Evil
Drying involves organic chemical processes. This produces “good” bacteria, which decompose enzymes and make the meat more tender and flavorful. If hygiene and climatic conditions in the ready-to-use cabinet are not correct however, “bad” bacterial pathogens can also arise. These pathogens will spoil the meat before it reaches the desired maturity level.
The Right Settings
A temperature of 35.6°F and 85% humidity is considered optimal for the Dry Aging process. To create the ideal climate however, is not so simple. The second hurdle to overcome is unwavering stability over the course of an 8 week or longer maturing process. The advanced DRYAGER™ cabinet has been developed precisely to mitigate and manage these problems. Temperature and humidity can be precisely regulated and controlled without the need for a dedicated or external water connection, a huge advantage in independent establishments and private households which require a smaller footprint. Through an intelligent ventilation system, the DRYAGER™ fridge sterilizes the air in the aging cabinet automatically and the microclimate is not disturbed, even when the cabinet is opened. With such reliability, consistency and control, Dry Aging is easy.
High-quality technology deserves proper care in order to ensure that the equipment lasts longer and remains optimally operational. Therefore, regular cleaning of the DRYAGER™ unit is vital. Proper handling also ensures optimal display and therefore increases salability of the product to the consumer. The stainless steel design and glazed glass door are easy to clean and maintain and make the DRYAGER™ cabinet a true showpiece.
All of the technology and design of the DRYAGER™ cabinet are of little use if they are not hygienically handled from the start. These tips will help to ensure success at every level:
● The meat must not be subjected to excessive temperature changes during transportation.
● When cutting, surfaces and tools should be cleaned and disinfected beforehand.
● Handle the meat only with gloves.
● An eye shield, mask and a hairnet also provide additional protection.
Leave Some Room
When hanging meat in the refrigerator compartment, place adequate space between cuts to ensure that they do not touch. Dry Aging only works when the water can escape from the muscle tissue and contact with other pieces is a hindrance and potential pitfall to the Dry Aging process and ultimately the quality of the finished product.