A calf, you say?pic.twitter.com/V396ntK4rK
You can add location information to your Tweets, such as your city or precise location, from the web and via third-party applications. You always have the option to delete your Tweet location history. Learn more
I have a special fridge with humidity and temp control for dry-aging, has a UV light to kill surface bacteria. Kickstarter like 5 years ago. You could probably rig one up without too much trouble; contamination is an issue in main fridge.
... he said, before reading the article that made all those same points. The article is quite good. I agree with it and endorse it as an accurate and helpful guide for home dry-aging.
You don't want to dry it out to preserve it (you need to maintain humidity, as the article explains), while the fats age and the proteins denature and tenderize. And to the extent that water is drawn out, it's generally by the good molds, not by the bacteria.
tangential: I know that humidity is good for aging; stops case hardening, etc. ...and yet, currently, I age my lardo, pepperonni, coppa, etc. without added humidity would love to, but don't have the setup yet
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.