jasonjax
Babbling Farker
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:
The "control steaks"
The fridge:
Notice how much smaller it is on the cutting-board than the original photo.
Trimmed and starting to cut the steaks.
Final result of individual cut steaks. I think the marbling looks really good for choice beef.
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!
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:
The "control steaks"
The fridge:
Notice how much smaller it is on the cutting-board than the original photo.
Trimmed and starting to cut the steaks.
Final result of individual cut steaks. I think the marbling looks really good for choice beef.
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!
