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With a <7 day time frame technique is less critical , within reason of course. If you intend to go >2 up to 4 weeks, technique is critical. For my tastes, 12 days would be the minimum. I usually pull the plug @ 16days for piece of mind on large cuts. If I intend to go 3+ weeks I use a small...

I don't want this thread to take a turn for the worse , I can see that my comment was abrasive and I apologize. Btw, meat freezes below 28 degrees. Do not touch your roast with a paper towel! {insert Charlie Brown scream } I think we are operating on different time scales, I am thinking...

If you have a dedicated full size fridge it is easy. Sterilize fridge. Place temp(28-38f) and humidity gauges <40-50 turn to 28-30 degrees insert beef directly on wire rack several inches above bottom. NO TOWELS! You want air to move. Open fridge, exchange air 2 times a day for 2-3 days...