anyone dry aging beef at home?

[Darell_n]

Are you monitoring the humidity inside the cooler?

[Buster]

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Are you monitoring the humidity inside the cooler?

I will be once my Temp Stick arrives. But I don't anticipate doing much to control it. Temperature is far and away the biggest factor. Low humidity might impact yield a bit, but I don't think much (according to some of the data I've seen).

Humidity varies a lot, even in professional aging lockers.

[Disoblige]

This is so cool!

[Buster]

I added an LED bulb into the case to brighten things up. Looks a lot nicer. Also replace my big ass fan with a much smaller USB powered one. I can lose the power bar, since it plugs directly into the Germ Guargian's USB output. I also called Cargill in High River today to see if they would sell me meat. They said sure they would, so long as I took 30 cases a week, and had a loading dock.



Getting some funk on da meat now!

[killramos]

Amazing the difference on the strip versus the chuck with only 2 days difference.

[sabad66]

what are those blocks on the floor and bottom shelves? some kind of salt/flavouring thing?

[VWEvo]

wow, that looks amazing. I know i've seen a few places including silver sage wrap the meat in cheese cloth and sprinkle every few days whiskey. The whiskey lends to some oak spice and other characteristics to the meat as well

[Buster]

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what are those blocks on the floor and bottom shelves? some kind of salt/flavouring thing?

Salt blocks. I think some people think it seasons the meat, but I call bullshit on that. It's humidity control.

[Buster]

Got my Temp Stick setup.

Wifi enabled temperature and humidity monitor. It doesn't control anything, it just monitors and will send me alerts if the temp gets too high.

[killramos]

How’s it looking after a full week?

[Buster]

Glad you asked!

[killramos]

Yum

[ExtraSlow]

Inspirational

[lasimmon]

As someone with no experience in this area... at the end of it do you shave off the outside or something? It doesn’t look appitizing?

[Buster]

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As someone with no experience in this area... at the end of it do you shave off the outside or something? It doesn’t look appitizing?

Yes you trim all of the funky stuff off. Underneath they look pretty much like normal steaks.

[Buster]

[Buster]

Temp and humidity over the last day charted




I then emptied the salt block pans of water, which had almost filled the pans from the water that condensed on the salt blocks and dripped off.

Fascinating to see how the fridge temp cycles impact the humidity from the standing water, before and after.

[Darell_n]

If you want the refrigeration to lower the humidity more, you can slow down the inside fan motor using a ceiling fan speed control from Home Depot, provided the motor does not have a capacitor mounted on it. This will lower the evaporator coil temperature and it will remove more water that way.

[Buster]

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If you want the refrigeration to lower the humidity more, you can slow down the inside fan motor using a ceiling fan speed control from Home Depot, provided the motor does not have a capacitor mounted on it. This will lower the evaporator coil temperature and it will remove more water that way.

awesome advice, thanks.

[Buster]

two new friends have joined the fun!

I ordered two standing rib roasts from Red Deer Meats south of the city. Price was great, the marbling seems okay, and the cut it to my spec (ie left the entire fat cap + meat on). It should create a better yield compared to the Costco rib roasts which has only the one thin layer of fat.

You can also see a Prime brisket from costco wet aging up there, and another Striploing that is for a friend of mine.

Still a TON of room!