As I have mentioned elsewhere, I have a new refrigerator. I’ve just bought some chuck roast for this weekend, and I’m suddenly confronted with a kind of Monty Hall problem:
[ul]
[li]Do I store it in a drawer or just out on one of the shelves? (it’s still wrapped up)[/li][li]If the former, do I put it in one of the two drawers that have “humidity control” or the one that doesn’t?[/li][li]If the former, do I want high humidity or low humidity?[/li][/ul]
I could swear I remember Alton addressing this at some point, but I’m not finished putting together that Good Eats concordance yet.
The Alton dry aging was done in the fridge. It was on a shelf in a box with holes cut into it for air circulation. There may have been ice in a plastic bag at the bottom of the container with holes that was changed out every day or so.
I think that for meat that is being stored for only a few days I would go with what ever is easiest.
Top shelf of the fridge with paper towel over the roast to wick away some moisture. When I did it I just left it in a roasting pan with a rack beneath the roast. Leave it there for three days.