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Ok folks, I’m going into my second try at this. The first went well, at 60 days. I did a top sirloin roast. This time I’m going with the same cut, but I think I’ll go 90 days. This time I picked up a roast twice the size of the last, about 14 lbs. I have a mini fridge I made into a dryer by simply drilling two holes through the side to run in a small fan for circulation and another hole for a remote humidity/temp sensor. I’ve cleaned up the fridge and it’s drying right now. I will plug it in for a day and dial in the temp for a solid 37 deg. Then, I will wipe down the interior with alcohol for a sterile environment, place the roast, and monitor until finished. Planing on nice top sirloin steaks for the grill this summer. Otherwise, this is my beer fridge, so I’ve made room in the main fridge for the cold ones. Any thoughts?

Ok folks, I’m going into my second try at this. The first went well, at 60 days. I did a top sirloin roast. This time I’m going with the same cut, but I think I’ll go 90 days. This time I picked up a roast twice the size of the last, about 14 lbs. I have a mini fridge I made into a dryer by simply drilling two holes through the side to run in a small fan for circulation and another hole for a remote humidity/temp sensor. I’ve cleaned up the fridge and it’s drying right now. I will plug it in for a day and dial in the temp for a solid 37 deg. Then, I will wipe down the interior with alcohol for a sterile environment, place the roast, and monitor until finished. Planing on nice top sirloin steaks for the grill this summer. Otherwise, this is my beer fridge, so I’ve made room in the main fridge for the cold ones. Any thoughts?

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If done correctly, no. The outside half-inch or so will be dry and will taste strongly of the dry aged funk, but you trim that off after the aging is complete and you're ready to cook the remaining meat. If you do it wrong, you will end up with beef jerky flavored with mold and bacteria.