Can I do high meat in the frig air dry from trim?

[Sorentus]

I received my 60% fat 40% protein trim today and since I don't have enough glass containers, I had to put some in the refrigerator and just shut the temperature off so that it age faster but I'm concerned if it will work? I also put it under wax paper so that it doesn't touch the plastic and grid, is this ok or should I really get some containers? I would need like 10 and they are like 20$ each. And what about the fat, fat doesn't go high meat right?

[cherimoya_kid]

ideally you want to age high meat in glass containers, airing it out every day or two for a few minutes.  It should be at normal refrigerator temp, around 38F or so.

[eveheart]

I use glass canning jars for all food storage. They cost considerably less than $20 each, more like $1 - 2 apiece.

[Sorentus]

Yeah, I ended up buying 2lb mason jars over 24 of them. I leave it at room temp so that it age faster.

[Inger]

I never put fat in my high meat jar... And i think if the meat dries out it won't get high...  just dry age. So you need to have it kind of "airtight" so it stays moist... for it to rotten.

[Sorentus]

Yup, that's exactly what I found, if I put too much in the jar only the top go high, the rest just stay red and in the frigd it just dries out and doesn't go high.

I won't be eating the fat from the trim and considered cutting it out but it's just too much work.