👍👍

Thank you for the offer, I ordered one already, it is 2" x 1" with three speed adjustments.

Thank you again for the offer.

I want this in a sign. What do you think?

That was actually funny.

21 days is how long I hang my carcass

definite concentrated flavor

I had some steaks at Knife that was aged for 44 days
Much better flavor, definitely worth the $175+ asking price
for a steak

if you don't have enough circulation you'll get slime,
not a big deal , just slice the top layer off

Interested to see the progression of the meat.

I saw a dry age fridge online designed specifically for that purpose. A small one was around 2k.

Is Knife in Plano back open?

I wanted to try that steak

I'm not good at math but my weekly trcderloin is about a half pound and costs $10....... I need a little help here. I'm 84 years old.

I added this today.



https://joyofandroid.com/best-wireless-temperature-sensor-temp-stick-review/

Mainly for the temp and humidity tracking so I can see if there is a variation, this device shows a chart. Remember this a beverage cooler with double paned glass not a true fridge. The bonus is I can check it anywhere while not at home in the U.S.

Am I getting OCD on this?

Next will possibly be a UV sterilizer light...still on the fence though

Heck I am thinking of getting one of these:


https://meatnbone.com/products/the-steak-locker-smart-dry-aging-fridge?variant=31958355771491



Maybe....

Ok, pulled the salt tray in bottom. Humidity was hovering around 50.

Have you tried something like this for humidity? Dehumidifier and controller. I have an old upright fridge that I have been thinking about converting for quite some time.

I have not. Interesting.

Well I am either at freezing and my cup of water freezes or a constant 39 degrees.

Gonna run with the 39 degrees for the rest of the Run.

March 10th to the 15th.

I used to brew a ton of beer. I used a set up like that for temperature control. For beer you want it to ferment at around 65°f. I had a big chest freezer. The freezer plugged into the controller and the controller had a 6' temp probe on it that I could hang in the freezer. When the controller read outside the temperature range it would kick the chest freezer on to cool it back down. It also had a plug to hook up a dehumidifier, but I never used it. But that dang thing sure was accurate and could keep it within a 5 degree range. Maybe something to look at if you want to dial it in.

There was once an argument with some claiming that steaks from young bulls were better.

Here are some pictures of the cut and cook. Tastes like butter, very tender. I highly recommend this, if you are able.

did ya cook all of it? looks like a heavy chunk

The new argument is the older are better. There is a local place named Tris that uses 10 year old beef cattle for there steaks. The trend started in Australia when a meat processor noticed a lot of great marbling from 13 year old dairy cattle.