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My Dry Aged meat project...

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Old 11-13-2017, 03:09 PM
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Default My Dry Aged meat project...

On my freezer thread, someone had asked me to put up a post about it so here it is and I will keep updating.

I started out with Umai Dry bags and got a very good result but wasn't super keen on the meat sitting in plastic for so long so I started to research. Unfortunately I found the "Dry Aged Beef" FB page which did nothing but cost me money!

In reading, it seems the commercial units hold consistent temps much better than the residential units so I started my quest for something medium sized. I found a Monster Energy Drink machine that was in good shape. I also found out you need something to provide better circulation, something to kill stray air-born bacteria, and something to pull moisture out of the air inside.

All but the dehumidification was going to need power so I used an existing drain inside the box to run a "safe for wet location" power cord and strip. This powers my USB fans (total of four) and the UV light.

I have had a few issues in the first week but I think I have things stabilized. The biggest battle was high humidity, which is dangerous because you can get mold....but things are good now. I changed the salt out and found it was totally water logged....could have been the problem lol.

Here are the pics. I am aiming for 45 days....I think. I'll keep the thread updated.













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Old 11-13-2017, 03:14 PM
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Definitely keep updating!
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Old 11-13-2017, 03:18 PM
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You are a brave soul! I have always wanted to do that, but worried about, um, well, getting very sick or dead! Looks like you have the right stuff and knowledge of what it takes though, so I am curious to see how it turns out.
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Old 11-13-2017, 03:27 PM
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Since those pictures above were taken, I have flipped the meat over. A lot of guys say if you have good circulation there is no need to flip but did it to be safe...but I think I have good circulation.

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Old 11-13-2017, 03:31 PM
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Is the salt the main dehydrator in there?
what are the target temp and humidity numbers the commercial units for dry aging?
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Old 11-13-2017, 03:42 PM
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Cool can’t wait to see how it turns out, Alton brown from food network did an episode years back on dry aging in a fridge. He’s pretty smart might be worth watching.
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Old 11-13-2017, 03:43 PM
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Originally Posted by 99yam40 View Post
Is the salt the main dehydrator in there?
what are the target temp and humidity numbers the commercial units for dry aging?
Yes, salt is my main dehumidifier outside of the unit itself.

I am targeting 33-39 degrees as an average and somewhere in the 70's for humidity would be great...again as an average. low 80's and I think I'm still ok.

I have a weather station to put inside it that I have just not had time to set up yet, but it will show me logs on my phone which will help a lot.

Last edited by freedbaby; 11-13-2017 at 03:49 PM.
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Old 11-13-2017, 03:50 PM
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Subscribed and anticipating an invite.
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Old 11-13-2017, 03:53 PM
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Looking good
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Old 11-13-2017, 03:54 PM
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Sub'd. Man I'd love to do this with some venison blackstrap.
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Old 11-13-2017, 03:55 PM
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Subscribed, too. I've always wanted to do this but not brave enough yet.
Also always wanted to do cured meat, like Proscuitto!! I can't get the memory out of my head of being in a market in Formia, Italy and seeing all the whole legs of Proscuitto deParma hanging!

YUM!!!
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Old 11-13-2017, 04:45 PM
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Did it with a Prime Rib and it came out awesome! Did lose a bit more meat than originally thought cleaning it.
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Old 11-13-2017, 06:13 PM
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This will be a very interesting thread.

FWIW .... Carlie and Laine look like a fun couple.
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Old 11-13-2017, 06:18 PM
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What does dry aging do the meat? I'm guessing it taste better?
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Old 11-13-2017, 06:24 PM
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has anyone ever tried "the steak ager"? it's a dry ager that's a box you put in the fridge I was thinking about trying
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Old 11-14-2017, 06:04 AM
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Venison does real well in a processor and, I imagine
it would work well in Free's setup.

All the best!
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Old 11-14-2017, 06:56 AM
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Originally Posted by Gmack View Post
What does dry aging do the meat? I'm guessing it taste better?
Two things. One is that it reduces moisture in the meat, intensifying the flavor. Secondly it allows the enzymes in the meat to break down connective tissue which ultimately makes it more tender.

I am sure there is a much more technical and scientific explanation but thats about all you're getting out of me LOL.

Last edited by freedbaby; 11-14-2017 at 07:03 AM.
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Old 11-14-2017, 07:37 AM
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Subscribed! Awesome thread
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Old 11-14-2017, 07:58 AM
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subscribed
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Old 11-14-2017, 08:02 AM
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I saw your setup on FB and it looked pretty good. Can't wait to hear how it turns out.
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