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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-04-2013, 08:56 AM | #1 |
Got Wood.
Join Date: 04-03-13
Location: Staten Island, NY
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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 :) |
2 members found this post helpful. |
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04-04-2013, 09:48 AM | #2 |
Got rid of the matchlight.
Join Date: 03-25-13
Location: Silk Hope, NC
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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.
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04-04-2013, 09:53 AM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Really nice I am looking to do exactly that!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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04-04-2013, 10:02 AM | #4 |
On the road to being a farker
Join Date: 07-29-12
Location: Salt Lake City, UT
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Please share directions as I have always wanted to set this same thing up?
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04-04-2013, 10:31 AM | #5 | |
Got Wood.
Join Date: 04-03-13
Location: Staten Island, NY
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Quote:
great! Beef tastes so much better when it's dry aged 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 |
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04-05-2013, 05:39 PM | #6 |
Got Wood.
Join Date: 04-03-13
Location: Staten Island, NY
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Quick update after 10 days. It's drying out very nicely. Starting to smell great!
Drying out wonderfully Hope you enjoy. |
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04-05-2013, 06:26 PM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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This is really interestin Looking forward to watching your progress
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-05-2013, 06:33 PM | #8 |
Knows what a fatty is.
Join Date: 09-01-12
Location: Taylorsville, NC
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Is the salt still good for cooking after being used to age the meat?
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Cheers! |
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04-05-2013, 06:49 PM | #9 |
Got Wood.
Join Date: 04-03-13
Location: Staten Island, NY
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04-05-2013, 10:39 PM | #10 |
Got Wood.
Join Date: 01-11-13
Location: Fairbanks, Alaska & Hurst Texas
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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." |
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04-06-2013, 12:05 AM | #11 | |
Got Wood.
Join Date: 04-03-13
Location: Staten Island, NY
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Quote:
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. |
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04-06-2013, 07:21 AM | #12 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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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." |
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04-06-2013, 07:22 AM | #13 |
is one Smokin' Farker
Join Date: 05-06-07
Location: Florence, Az
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I thought the salt needed to be in contact with the meat to be of any benefit...I don't get it.
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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. |
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04-06-2013, 07:26 AM | #14 |
Got Wood.
Join Date: 08-26-10
Location: Franklin, TN
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Very impressed . . . and jealous. Nice job!
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DeepSouth GC28 "Lucille", Stumps Elite7, WSMs, Grilla, Kamado,180's:Brisket,Ribs&Pork |
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04-06-2013, 08:03 AM | #15 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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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
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