The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-04-2013, 08:56 AM   #1
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default Dry aging station

I just now perfected my setup for now till me and my wife move into our own house in the near future. It's a very nice vintage Marvel beverage fridge that I converted to a dry aging station. . It's a 6.77 pounder prime rib sitting on a 2lb layer of Himalayan sea salt, and i used a computer fan to circulate the air.

And of course the Ranco ETC temperature controller at a constant 34-35 degrees :)

The fridge



4 day old prime rib





Prime rib after a week. Starting to dry out very nicely.







If anyone wants directions on how to do this feel free to ask :)
Marauderrt10 is offline   Reply With Quote


2 members found this post helpful.
Unread 04-04-2013, 09:48 AM   #2
etcetrah
Got rid of the matchlight.
 
Join Date: 03-25-13
Location: Silk Hope, NC
Downloads: 0
Uploads: 0
Default

Is there something special about the Himalayan salt? I have heard of dry aging, but don't know anything about it, so pardon my ignorance if this is common knowledge.
etcetrah is offline   Reply With Quote


Unread 04-04-2013, 09:53 AM   #3
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Really nice I am looking to do exactly that!
__________________
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
CharredApron is offline   Reply With Quote


Unread 04-04-2013, 10:02 AM   #4
Mattlsmith
Knows what a fatty is.
 
Join Date: 07-29-12
Location: Salt Lake City, UT
Downloads: 0
Uploads: 0
Default

Please share directions as I have always wanted to set this same thing up?
Mattlsmith is offline   Reply With Quote


Unread 04-04-2013, 10:31 AM   #5
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by etcetrah View Post
Is there something special about the Himalayan salt? I have heard of dry aging, but don't know anything about it, so pardon my ignorance if this is common knowledge.
the Himalayan sea salt helps pull moisture out of the prime rib while keeping it from getting mold or other bacteria on the surface of the beef. If you don't use the salt it would take a a lot longer to get the same results.

Quote:
Originally Posted by Hometruckin View Post
Really nice I am looking to do exactly that!
great! Beef tastes so much better when it's dry aged

Quote:
Originally Posted by Mattlsmith View Post
Please share directions as I have always wanted to set this same thing up?
Sure! All I did was to on Craigslist and found a mini fridge with no auto defrost for $20! I then got a 120mm computer fan and wired it to a 12v power adapter I had laying around. I went and picked up a calphalon roasting rack and some Anchor glassware, or any 9x13 will be fine. I picked up a 5lb bag of coarse grain Himalayan sea salt for $19 shipped from saltworks.com. Since I had a place close by and picked up a Ranco ETC 111000. I bought it unwired for $50 or you can buy it online prewired. If you ned help wiring it you can PM me. The ranco needs to be set at a constant 34-35 degrees with 70%-80% humidity. Then just put whatever you want in th fridge and wait for the magic to happen
Marauderrt10 is offline   Reply With Quote


Unread 04-05-2013, 05:39 PM   #6
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quick update after 10 days. It's drying out very nicely. Starting to smell great!







Drying out wonderfully



Hope you enjoy.
Marauderrt10 is offline   Reply With Quote


Unread 04-05-2013, 06:26 PM   #7
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

This is really interestin Looking forward to watching your progress
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 04-05-2013, 06:33 PM   #8
pull_my_butt
Knows what a fatty is.
 
Join Date: 09-01-12
Location: Taylorsville, NC
Downloads: 0
Uploads: 0
Default

Is the salt still good for cooking after being used to age the meat?
__________________
Cheers!
pull_my_butt is offline   Reply With Quote


Unread 04-05-2013, 06:49 PM   #9
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by pull_my_butt View Post
Is the salt still good for cooking after being used to age the meat?
Yes after cooking it in the oven at 400 to dry it out. Salt is antibacterial so it's still good to cook with.
Marauderrt10 is offline   Reply With Quote


Unread 04-05-2013, 10:39 PM   #10
Rockin W BBQ
Is lookin for wood to cook with.
 
Join Date: 01-11-13
Location: Fairbanks, Alaska
Downloads: 0
Uploads: 0
Default

Can't wait to see the finished product looks like a good start. I have been interested in doing this for a while just have not had the time to research and convert the shop refrigerator. This week I was looking around to possibly buy a few dry aged steaks to decide if the difference is worth the time & money involved.

My question for you is how did you decide on the humidity level that you are using?

The reason I ask is while looking for dry aged steaks at Pat La Frieda's website (http://lafrieda.com) they say "The environment in our aging rooms is meticulously maintained to a temperature of 35 degrees and less than 10% humidity."
Rockin W BBQ is offline   Reply With Quote


Unread 04-06-2013, 12:05 AM   #11
Marauderrt10
Got Wood.
 
Join Date: 04-03-13
Location: Staten Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rockin W BBQ View Post
Can't wait to see the finished product looks like a good start. I have been interested in doing this for a while just have not had the time to research and convert the shop refrigerator. This week I was looking around to possibly buy a few dry aged steaks to decide if the difference is worth the time & money involved.

My question for you is how did you decide on the humidity level that you are using?

The reason I ask is while looking for dry aged steaks at Pat La Frieda's website (http://lafrieda.com) they say "The environment in our aging rooms is meticulously maintained to a temperature of 35 degrees and less than 10% humidity."
Honestly the money you would spend on dry aged steaks would be about the same I have invested in everything. Which is about $150 including the prime rib.

I keep my humidity between 70-80% humidity, that is the ideal humidity for aging steaks without having the meat dry out too fast and halts enzymatic breakdown, which is what makes the beef more tender. After 34 days the enzymatic breakdown stops and after that all you get is moisture loss for a more intense beef flavor.

I'd take what any company says with a grain of salt, 10% is just too low and would desiccate the meat too fast.
Marauderrt10 is offline   Reply With Quote


Unread 04-06-2013, 07:21 AM   #12
pmad
Full Fledged Farker

 
pmad's Avatar
 
Join Date: 08-15-11
Location: St. Louis, MO
Downloads: 0
Uploads: 0
Default

75-85% is correct.
It also keeps weight loss down.

Note: the NCBA has stated that there are "no real advantages for extended aging past 14 days."
pmad is offline   Reply With Quote


Unread 04-06-2013, 07:22 AM   #13
SmokeWatcher
is one Smokin' Farker
 
SmokeWatcher's Avatar
 
Join Date: 05-06-07
Location: Florence, Az
Downloads: 0
Uploads: 0
Default

I thought the salt needed to be in contact with the meat to be of any benefit...I don't get it.
__________________
If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it.
SmokeWatcher is offline   Reply With Quote


Unread 04-06-2013, 07:26 AM   #14
CharcoalCowboy
Got Wood.
 
CharcoalCowboy's Avatar
 
Join Date: 08-26-10
Location: Franklin, TN
Downloads: 0
Uploads: 0
Default

Very impressed . . . and jealous. Nice job!
__________________
Stumps Elite 7, 22 & 18 WSMs, La Caja China, Bubba Keg, Weber Kettle, 180 Brisket Club
CharcoalCowboy is offline   Reply With Quote


Unread 04-06-2013, 08:03 AM   #15
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

If anyone want's to try dry aging they need to read up on it. I see many comments that are heresay and some that are irrelevant. Some are just plain false. Salt is not antibiotic. It drys out organisms so they can't grow. You can buy salt for $8.00 per fifty pounds. For this use only salt is salt. Dry aging requires positive ventilation. Humidity must be kept low that's why you monitor it and change the salt. It never contacts the meat. 14 days is Ok but 30 is better. High humidity and little ventilation is a perfect place for bacteria to grow. Don't take chances and don't listen to uncle Henry's advice. Wrapping the meat is a waste of time. The big boys just hang it on a hook. With proper temperature, humidity, and proper ventilation there is no reason to open the door except to change the salt. If you want to see what's going on in there put a micro camera in the box. KISS
captndan is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:25 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts