Dry Ager FAQ: Your Questions Answered
Whether you just unboxed your Reserve 50 or Reserve 100, or you're still deciding if dry aging is for you, here are the answers to the questions we hear most.
Getting Started
What temperature and humidity should I set my dry ager to?
For most beef dry aging, set the temperature to 37°F and relative humidity to 75%. For charcuterie and cheese aging, use 55°F and 80% humidity. Always run the ager with the UV light on for at least 2 hours before loading your product. For help reading the digital display, see our Control Panel Guide.
Do I need to do anything before putting meat in for the first time?
Yes. Clean and sanitize all interior surfaces, racks, and shelves. Turn on the UV light and let the ager run at your target temperature and humidity for at least 2 hours before loading. See our Cleaning & Maintenance Guide for the full process.
What cuts of meat are best for dry aging?
Bone-in, well-marbled cuts with a good fat cap work best. Bone-in rib loin is the most popular choice. The bone protects the meat, and the fat cap reduces moisture loss and improves yield. Don't trim fat before aging. Save that for after. For a full list of what you can age, see our What Can You Dry Age? guide.
During the Aging Process
How long should I dry age my beef?
A minimum of 28 days is recommended for noticeable results. Most dry aging enthusiasts find 45 days to be the sweet spot. That's where you get a nice balance of intense flavor and tenderness without excessive trim loss. You can go up to 60 days or beyond if you prefer a stronger, more funky flavor profile.
Can I open the door to check on my meat?
Try to minimize door openings. Every time you open the door, you're introducing outside air and bacteria into the chamber and disrupting the temperature and humidity balance. Use the glass door and LED interior lighting to do visual checks whenever possible. A quick weekly peek is fine, but avoid opening it daily.
There's mold on my meat. Is that normal?
It depends on the color:
- White mold: Totally normal and actually beneficial. White mold helps protect the meat from harmful bacteria and promotes even drying. Leave it alone.
- Green mold: Not ideal but not a disaster. Wipe it away with a cloth dampened in white vinegar. Monitor closely afterward.
- Black mold: This is bad. If you see significant black mold growth, discard the affected meat. This typically indicates a contamination issue. Give your ager a thorough deep clean before the next use.
What does the UV light do?
The Bacteria Defense UV light continuously works to reduce harmful bacteria inside the aging chamber. It's a key food safety feature. Keep it on throughout the entire aging process, and replace the bulb if it appears dim or has been running for 6+ months.
Yield & Results
How much weight will I lose during dry aging?
Expect to lose 15–30% of the starting weight, depending on aging time, cut selection, and humidity settings. Bone-in cuts with a good fat cap will have better yield. At 45 days, a typical bone-in rib loin might lose around 20–25%. See our How to Maximize Your Dry Aging Yield article for tips on keeping that number as low as possible.
What is the pellicle and do I trim it all off?
The pellicle is the dry, dark outer crust that forms during aging. It's completely normal. It's doing its job protecting the meat inside. Once aging is complete, trim it away to reveal the beautifully aged meat underneath. This trim is part of your yield loss, which is why starting with larger, bone-in cuts is recommended.
How should I cook a dry-aged steak?
Keep it simple. Dry-aged beef has incredible natural flavor that doesn't need much help. Season with a quality rub like BBQ General SPG, sear in a screaming-hot skillet or over high heat on the grill, and cook to medium-rare (130–135°F internal). Let it rest for 5–10 minutes before slicing.
Maintenance
How often should I clean my dry ager?
Full sanitize before every new load of product. Quick visual checks weekly during aging. Deep clean between aging cycles. Quarterly check on compressor, door seal, and mechanical components. See our Cleaning & Maintenance Guide for the complete schedule.
Can I age different products at the same time?
It's best to age similar products at similar settings together. Beef at 37°F/75% humidity and cheese at 55°F/80% humidity shouldn't share the chamber at the same time. However, you can age multiple beef cuts together, or multiple charcuterie pieces together. Just make sure there's at least 2 inches of space between items for proper airflow.
Where should I place my dry ager?
Choose a location with good ventilation around the compressor (usually on the back), away from direct sunlight, and on a level surface. A kitchen, pantry, basement, or garage all work well as long as the ambient temperature doesn't exceed 95°F. The ager needs clearance behind and on the sides for proper air circulation.
