First Home Attemp @ Dry-Aging Beef 14 days
 

So I got an all-world deal on a carrier upright fridge. I figured I would dedicate it to beer and dry-aging!

Below are a few photos of the process.

I'm cooking them Friday night and comparing to a couple steaks I cut, vacuum sealed and put in the freezer.

The sub-primal ribeye cost about $140 at Costco and yielded fourteen dry-aged plus two "control" steaks so less than 10 bucks a steak after dry-aging ain't bad if they turn out good.

I will update this thread with pictures and results from the cooking of the dry-aged steaks and non dry-aged.

I also added two Himlayian salt bricks to the fridge to help control the humidity and help purify the air. There is a large fan at the top of the fridge that produces a good airflow.

I wasn't happy with the humidity levels as they fluctuated from 72ish all the way to 95 according to my hygrometer. I realized tonight after cleaning the fridge from the process that water had pooled at the bottom. Now that I know that I will put a container underneath the last shelf and dump the water. I think the salt bricks caused this as they absorb so much water and then it pools off of them in the back of the fridge eventually making it to the bottom.

I discarded about 4llbs worth of dried meat. I think I may have been a bit overly cautious with how much I removed, but figure better safe than sorry.

Before the dry-aging process:

http://farm8.staticflickr.com/7009/6...e65b5c148b.jpg


The "control steaks"

http://farm8.staticflickr.com/7154/6...952b5d1943.jpg

The fridge:

http://farm8.staticflickr.com/7015/6...03cccb57_z.jpg

Notice how much smaller it is on the cutting-board than the original photo.

http://farm8.staticflickr.com/7016/6...c19eb527_z.jpg


Trimmed and starting to cut the steaks.

http://farm8.staticflickr.com/7028/6...2a556ecb_z.jpg


Final result of individual cut steaks. I think the marbling looks really good for choice beef.

http://farm8.staticflickr.com/7153/6...902627b3_z.jpg


Looking very forward to grilling them up and doing a taste test side by side comparison between the non aged and these guys. I will post my findings!

Very interesting! Looks good! How did it smell? How much did you end up trimming off? Ur right tho! Those steak look great for choice! :thumb:

Cheers

I can't wait to taste them with you ;)

There was almost no smell at all surprisingly. I take that as a good sign. :)

I trimmed almost 4 pounds worth of discarded meat.

this is something I have been wanting to build and have done a little research, one thing that I have read is the door should never be opened except for service and if you drink like I do, the door almost is never shut....I wet age and have had beef go bad when placed in a fridge that gets open alot(beer fridge) and the other thing that might hurt is the window allowing light in, I dont know for sure, just what I have learned from doing some reading..you dont want to make a science experiment..one thing that I also read was your idea on the bricks of salt, and fans keeping the air moving..I picked up a couple of computer fans or use the 4 inch square one for moving air in a house that is placed in corners of doors..but if you can control humidity ...what about an older style of fridge that has the freezer on top that is a frost free design, this removes humidity..maybe remove the door and let the freezer cool the whole deal and would remove the humidity from the cabinet? Just some ideas drinking a beer and checking emails..I might be full of *(^*(^^( but just ideas..