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Thread: anyone dry aging beef at home?

  1. #1
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    Default anyone dry aging beef at home? Edit: started!

    I'm thinking about picking up a dedicated fridge for dry aging steaks (and burger meat).

    Is anyone doing this?
    Last edited by Buster; 04-28-2019 at 01:22 PM.

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    I'm not, but I'm interested. There are many videos on YouTube, but from what I've seen most are poorly informed "sweet hacks" done by idiots.
    Hopefully someone here who is non-idiot has a method to share.
    I can't believe how tasty those rotten looking bastards are!

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    Done it a few times in a separate beer fridge.. place the meat on a cookie pan with a tinfoil tent on it. It can get a bit foul if you leave it too long, but you can always carve those parts off. Not sure if thats the 100% correct way to do it, but the butcher said it would be fine. (No other products in the fridge at the time)

    Havent done it in a while as we have just been getting the AAA Prime from Master Meats that comes aged... Its worth paying for the upgrade!

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    Quote Originally Posted by Buster View Post
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    I'm thinking about picking up a dedicated fridge for dry aging steaks (and burger meat).

    Is anyone doing this?
    I am not, but wishing I was. Dry aging steak elevates the flavour to another level.

    If you do buy a fridge and start dry aging your own beef keep us apprised of your results.
    Originally posted by lint
    Who the f*ck cares what brand of protein a weak ass sissy takes? Or what exercises a weak ass sissy does?
    Originally posted by slinkie
    to each haters of "milk" your eating like a b!tch so ur gonna stay a b!tch. eat some cow eat some pizza eat cow in pasta cow in bread cow with cheese drink cow. look at cows there big eat them and ull be to. u are what u eat u wanna eat chicked ull stay being a chicken. u wanna eat string cheese ur gonna be a string cheese. u wanna eat fruit ur ganna be a fruit. Enjoy life.

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    A buddy and me have been talking about doing this for a long time. Maybe this is a sign to pull the trigger?
    Originally posted by rage2
    ...Last thing I want is someone reading my posts and losing their cock over it...
    Originally posted by Sugarphreak
    Meh, they all look like Jackie Chan to me
    Originally posted by ExtraSlow
    You dudes have some squeaky clean assholes. I commend you.

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    Update.

    I bought a fridge for one of my out-of-the-way storage rooms in the basement. It's a GDM-41 from True Manufacturing. So a commercial glass door merchandiser. It's WAY beefier than any home fridge you would find. Got it on kijiji, and had some strong dudes move it onto my walk-out basement for me before the snow hit. It needs a lot of cleanup and freshening, but seems to be working well, and holding a steady temp of 36-37F. I want to maybe get that down to 35F, but I'll let it run for a day or two to let the temps stabilize.

    IMG_20190427_114910.jpgIMG_20190428_132034.jpg

    You need to put some internal accessories into the fridge.

    The GDM series has a big fan in it to move air around to reduce condensation. But I've ordered another one just to be covered. It's only about 10" tall.

    8164oR0Za8L._SL1500_.jpg


    I'm looking at what meats I'm going to do. So far I've for sure decided on tracking down a "107" cut of rib roast. Fat cap and untrimmed make it better for reducing loss.



    I was actually looking at a fridge that was smaller than a GDM-41. There is going to be a TON of space in the fridge. So I have to plan on having a few different cuts, and maybe even some primals hanging on one side. I know guys with extra real estate also put a couple of slabs of bacon to home cure in there if they have the space so I might try that.

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    Awesome
    Make the world a radder place, grow a mullet.
    Public Mobile is the best, just like Phil Collins' mullet.

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    Mad jelly.

    I really need more space for hobbies.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Salt blocks and drip trays arrived today!

    IMG_20190501_084537.jpg


    Might try to get the fridge cleaned up before bed tonight.

    My inkbird also arrived, so need to figure out how to wire that to the compressor.

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    Man if you started hunting and had some dry-aged vension and moose meat...

    takemymoney.jpg
    Follow me on Instagram and Facebook!

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    Quote Originally Posted by msommers View Post
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    Man if you started hunting and had some dry-aged vension and moose meat...

    takemymoney.jpg
    And then a beyond smoking competition using that meat? I am in.
    Make the world a radder place, grow a mullet.
    Public Mobile is the best, just like Phil Collins' mullet.

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    Alright, I'm all setup, I think. I'll post some pictures later once I've cleaned up the room a bit. But temps are holding steady a 34-39 with the inkbird controller.

    Now to go get some meat. Where would people recommend I go to get a 107 or cryovac Rib roast? Anyone use the Better Butcher in Acadia?

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    My in-laws have been going there since as long as I've known them. I've never noticed their meat tasting better for the same cuts I buy at the grocery store, but maybe if you're looking for something not normally found at coop it would be great.
    Quote Originally Posted by Gestalt View Post
    Im the one with a learning disability....

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    And so it begins! Rib roast on the top shelf, and striploin on the bottom. Both from Costco. I just banged on the window and asked for them to give me a rib roast right in the cryovac. They gave me a couple of bucks off.

    IMG_20190518_020551.jpg

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    Looking forward to updates!
    Quote Originally Posted by Gestalt View Post
    Im the one with a learning disability....

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    Awesome
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Looking forward to seeing how this comes out..

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    Another quick update:

    Rib fatcap is already hard as a rock. Yum!

    Also figured I had the real estate to use a rack for aging burger meat: so threw on a sirloin and a whole chuck (the Costco butchers are starting to think I'm the crazy guy). They are also sourcing a Prime striploing primal for me. Costco's Prime (ie not AAA) Rib Roasts are available as full primals, but they don't come bone in, so I'm going to skip them. I'm going to be buying some more Rib Roasts. I want to age the first one 60 days, and I sure as shit am not going to be able to make it that long without eating SOMETHING. So I'm going to get something to age for 30-35 days and throw it in.

    Lotsa $$$ in the fridge now...

    IMG_20190520_005000.jpg

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    Are you opening a restaurant?

    If you need some people to come for a BBQ you let me know!
    Quote Originally Posted by Gestalt View Post
    Im the one with a learning disability....

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    Love the signs.

    Looking gorgeous. I am having a bit of a meat inferiority complex lol
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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