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Anyone else try this? Meat. #8123034 01/10/21 01:38 PM
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So I scored a great deal on a monster beverage cooler, and had a couple of bone in rib-eyes left over. I put in a full box of rock salt in bottom with a temp/humidity gauge. On the way is carbon filter bags to help aid with purity and a small fan for circulation. I was looking into a UV sterilizer, but not just yet. I am going to wait 50-60 days before cooking.

Has anyone done this? Any advice? I have used those UMAi bags, which removes the moisture but read that it is not true dry aging because air cannot get to it. Made meat look awesome, but did not really give you that buttery flavor.

Here are some pics:

[Linked Image]
[Linked Image]
[Linked Image]

Re: Anyone else try this? Meat. [Re: Superduty] #8123051 01/10/21 02:02 PM
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Just found the light switches!

[Linked Image]



[Linked Image]
[Linked Image]
[Linked Image]

Last edited by Superduty; 01/10/21 02:09 PM.
Re: Anyone else try this? Meat. [Re: Superduty] #8123071 01/10/21 02:19 PM
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I've dry aged some in a beer fridge but not to that extent and haven't tried the bags! Makes me want to try it. Let me know if you try the bags.

Re: Anyone else try this? Meat. [Re: greenen] #8123074 01/10/21 02:22 PM
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Originally Posted by greenen
I've dry aged some in a beer fridge but not to that extent and haven't tried the bags! Makes me want to try it. Let me know if you try the bags.


I did try the bags, was not impressed.

Re: Anyone else try this? Meat. [Re: Superduty] #8123118 01/10/21 03:05 PM
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My grocery stores sell dry ages beef now of days.

Re: Anyone else try this? Meat. [Re: Superduty] #8123126 01/10/21 03:10 PM
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Someone on here did this a few years ago. I cant remember who though. Maybe a search in the recipe section?


Press [Linked Image] for an AMERICAN.
Re: Anyone else try this? Meat. [Re: RedRanger] #8123127 01/10/21 03:11 PM
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Originally Posted by RedRanger
My grocery stores sell dry ages beef now of days.


Nice how much per lb?

Bought this rib roast for 4.99 lb.

Re: Anyone else try this? Meat. [Re: Superduty] #8123143 01/10/21 03:28 PM
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That's a nice looking fridge. Looks brand new. I remember the dry age thread as well. I don't remember who posted it either. RedRanger are you referring to Market street? They have a similar set up as Superduty.

Re: Anyone else try this? Meat. [Re: jetdad] #8123162 01/10/21 03:41 PM
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Originally Posted by jetdad
That's a nice looking fridge. Looks brand new. I remember the dry age thread as well. I don't remember who posted it either. RedRanger are you referring to Market street? They have a similar set up as Superduty.


I actually believe it was me, but I was using the UMAi bags,...which I did not notice a lot of flavor change just a lot of shrinkage. UMAi bags DO NoT allow the circulation of air to properly age, only allows air to escape, Not true aging for the best flavor.

Re: Anyone else try this? Meat. [Re: Superduty] #8123188 01/10/21 04:02 PM
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What temp are you set at Shane?


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Re: Anyone else try this? Meat. [Re: Halfadozen] #8123196 01/10/21 04:05 PM
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Originally Posted by Halfadozen
What temp are you set at Shane?


37-38

Re: Anyone else try this? Meat. [Re: Superduty] #8123217 01/10/21 04:19 PM
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Originally Posted by Superduty
Originally Posted by Halfadozen
What temp are you set at Shane?


37-38

That should work - we used to keep at 36.5* for 40 days - restaurant with special dry age cooler though.


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Re: Anyone else try this? Meat. [Re: Superduty] #8123239 01/10/21 04:34 PM
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popcorn


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Re: Anyone else try this? Meat. [Re: Superduty] #8123289 01/10/21 05:15 PM
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I've been wanting to buy one like this, or find a fridge like you did and build it out the same way, Looks great, keep us updated!

https://www.sausagemaker.com/digital-dry-curing-cabinet-p/11-1509.htm

Re: Anyone else try this? Meat. [Re: Superduty] #8123380 01/10/21 06:29 PM
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Here is a very good read I just found:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4872334/

Re: Anyone else try this? Meat. [Re: Superduty] #8123529 01/10/21 08:08 PM
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that is a good read. how ya gonna keep the rh right? and personally, i would peel the monster stickers off that fridge. i am interested in your project, keep us posted

Re: Anyone else try this? Meat. [Re: Poppa] #8123548 01/10/21 08:19 PM
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Originally Posted by Poppa
that is a good read. how ya gonna keep the rh right? and personally, i would peel the monster stickers off that fridge. i am interested in your project, keep us posted


I am using kosher coarse rock salt.

The monster stickers are etched glass (double panes) actually it is a high end table top beverage cooler. The "M" is lighted from inside the panes on the etched glass. I can switch it on and off. It is actually very expensive looking.


Like this:

[Linked Image]

Here is mine..white Led:

[Linked Image]

Green Led:

[Linked Image]

Both on:

[Linked Image]



Back, front of mine...it was made for the cashier to get the drinks, not self serve. Saw a used one for 850.00 on eBay.


[Linked Image]

Last edited by Superduty; 01/10/21 08:25 PM.
Re: Anyone else try this? Meat. [Re: Superduty] #8123553 01/10/21 08:21 PM
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What temps are you running it at?


[Linked Image]
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Re: Anyone else try this? Meat. [Re: 7mag] #8123559 01/10/21 08:26 PM
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Originally Posted by 7mag
What temps are you running it at?


36-37 degrees

Re: Anyone else try this? Meat. [Re: Superduty] #8123569 01/10/21 08:34 PM
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nice keep us posted. how long? 50-60 days? may try some at 25-30 days. dont know just sayin. good luck!

Re: Anyone else try this? Meat. [Re: Poppa] #8123582 01/10/21 08:38 PM
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Originally Posted by Poppa
nice keep us posted. how long? 50-60 days? may try some at 25-30 days. dont know just sayin. good luck!


Thank you, going to go to 60 plus days.

https://theorganicbutcher.com/blogs/news/dry-aging-at-the-organic-butcher



At about 60 days, you stop really developing the classic dry-age flavor, because the aerobic enzymes have consumed all they can. But you can continue to dry it at that point. The beef will keep losing moisture, which concentrates flavors. It's just like reducing a soup. All the collagen, fat, nutrients, and minerals get more and more concentrated as you lose water content…. You're creating a craft, nuanced, interesting product.

Re: Anyone else try this? Meat. [Re: Superduty] #8123631 01/10/21 09:16 PM
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When I was a kid, my fathers meat plant had a dry age room. Back then they had sawdust on the floor.
They would hang big bone in 103 rib racks on the wall until they grew hair.

I never cared for the flavor myself.


[Linked Image]

....honoring with a mouth full of bird.
Re: Anyone else try this? Meat. [Re: Superduty] #8125186 01/11/21 08:39 PM
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Well carbon bags and fan came in today.

The fan might be too big size wise, but has 3 adjustments. Will work in a pinch. Going to order a smaller one so I can put a larger cut of meat on bottom next time.

[Linked Image]
[Linked Image]

I know bag came off hook but do not want to adjust it.

Re: Anyone else try this? Meat. [Re: Superduty] #8125257 01/11/21 09:26 PM
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How big of a fan is that Superduty? I have a 3.5"X3.5"X1.25" fan that is 12 volt. You're welcome to it. It came out of an old power supply.


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Re: Anyone else try this? Meat. [Re: Superduty] #8125452 01/11/21 11:00 PM
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Originally Posted by Superduty
Originally Posted by RedRanger
My grocery stores sell dry ages beef now of days.


Nice how much per lb?

Bought this rib roast for 4.99 lb.




I didn't look, I noticed Tom Thumb on Preston in Frisco had aged beef now for sale

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