Dry Aged Beef Project

CentralOhioBBQ · Oct 29, 2018

I happened upon a used restaurant refrigerator (for free, huge score) last year that was the perfect excuse to start dry aging. I’ve wanted to age large primals for years but haven’t had the fridge real estate.

So far I’ve got 2 prime rib and 2 strip steak primals in there. I cut each in half and am staggering the ages of each. 28 days, 45, 60, and 90. This is just to get my feet wet, round 1.

The 28 day cuts are coming out on Nov 2, I’ll update the thread.

Joshw · Oct 29, 2018

Looks good, except your humidity is too low. You want 85% to 90% humidity, and you could drop your temp down to 34 to 36.

CentralOhioBBQ · Oct 29, 2018

Joshw said:
Looks good, except your humidity is too low. You want 85% to 90% humidity, and you could drop your temp down to 34 to 36.

Knew someone would comment on that. I had just had the door open. The temp is at 37.5 on avg with little fluctuation and the humidity around 75. I could add a water pan but have read conflicting reports and am hesitant to.

seakuv · Oct 30, 2018

That looks like a fun project. Do you have to do anything with the pieces along the way (rotate, turn, etc) or is it simply a waiting game? It'll be very interesting to read your reports on the results at the different time frames. Nice score on the refrigerator!

WhitesideJC · Oct 30, 2018

Is it Friday yet? Looking forward to seeing how the results turn out across the different times.

sudsandswine · Oct 30, 2018

This is the setup I hope to have some day. I had a SteakAger device that allowed me to do about 13-15lbs at a time....while the results were always good, it was never enough meat given the time involved. Repurposing a fridge and dedicating it to dry aging seems more up my ally.

CentralOhioBBQ · Oct 30, 2018

seakuv said:
That looks like a fun project. Do you have to do anything with the pieces along the way (rotate, turn, etc) or is it simply a waiting game? It'll be very interesting to read your reports on the results at the different time frames. Nice score on the refrigerator!

I've rotated the meat 1 time so far, but have re-angled the fan several times as well. My logic says changing the air flow via fan angle is the same thing, but I'll probably rotate every month or so too.

I'll def post pics and cooking results as we go, I'll keep the thread alive. The sq ft inside the fridge is huge, I have plenty of room to start some charcuterie experiments as well.

IamMadMan · Oct 30, 2018

CentralOhioBBQ said:
I've rotated the meat 1 time so far, but have re-angled the fan several times as well. My logic says changing the air flow via fan angle is the same thing, but I'll probably rotate every month or so too.

I'll def post pics and cooking results as we go, I'll keep the thread alive. The sq ft inside the fridge is huge, I have plenty of room to start some charcuterie experiments as well.

Looking forward to your update.

sudsandswine · Oct 30, 2018

CentralOhioBBQ said:
I'll def post pics and cooking results as we go, I'll keep the thread alive. The sq ft inside the fridge is huge, I have plenty of room to start some charcuterie experiments as well.

I was under the impression charcuterie required different temps and humidity levels than what works well for dry aging beef?

CentralOhioBBQ · Oct 30, 2018

sudsandswine said:
I was under the impression charcuterie required different temps and humidity levels than what works well for dry aging beef?

Yep, most but not all. Luckily, one of my 4 fridges in the garage is vacant. For those cuts that need to be at 55ish with high humidity. Glad you mentioned that, because i need to see what temp that fridge holds on it's highest setting - I'm worried it might be too cold. If that's the case I'll have to spend $100 on one of those Johnson temp controllers.

sudsandswine · Oct 30, 2018

:eusa_clap 4 fridges in the garage, my man

Mason Dixon Bowhunta · Oct 30, 2018

Subscribed! Can't wait to see the progress reports!

Big N Hot · Oct 30, 2018

CentralOhioBBQ said:
Knew someone would comment on that. I had just had the door open. The temp is at 37.5 on avg with little fluctuation and the humidity around 75. I could add a water pan but have read conflicting reports and am hesitant to.

I'm glad I've never tried it then. I figured dry aging meant that the environment was very low in humidity.

Big George's BBQ · Oct 30, 2018

Looking forward to your review

CentralOhioBBQ · Oct 30, 2018

Garage photos

Monte Cristo · Oct 30, 2018

Following, looks interesting.

CentralOhioBBQ · Nov 3, 2018

28 day prime rib comes out, separated and one half cooking as we speak. Other half froze frozen for another day. Tasting notes to come. Smelled of lightweight funk, not hardcore. Subtle blue cheese smells to the meat, and my hands wreak of it.

CentralOhioBBQ · Nov 3, 2018

Also, saving the trimmings. Not sure for what, but I know I’ll think of something. Sausage?

jasonjax · Nov 3, 2018

I discard the dessicate. I read someone mentioning using it to flavor french onion soup. Sounded interesting.

Big George's BBQ · Nov 3, 2018

Looking good

Dry Aged Beef Project

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