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:

Just found the light switches!

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.

My grocery stores sell dry ages beef now of days.

Someone on here did this a few years ago. I cant remember who though. Maybe a search in the recipe section?

Nice how much per lb?

Bought this rib roast for 4.99 lb.

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.

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.

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

Here is a very good read I just found:

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

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:



Here is mine..white Led:



Green Led:



Both on:





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.

What temps are you running it at?

36-37 degrees

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.

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.

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.




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

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.

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

👍👍

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.