Dry aging commercial meat locker $80.00

BLACKSMOKE-LS7 said:
I'm shooting for those temps and a RH of 70-80%
This unit has a commercial fan built in on the top and moves air great.
The RH will be tested and adjusted using a one gallon paint bag. And silicon to achieve my desired RH.
Click to expand...


if the fridge will receive downtime from it's beef aging duties, it would prolly make a great fermented sausage aging box too... turn off the cold air and add a hot plate of some sorts to bring the temps up to the 80*F range... great book on fermented sausages - easy to read but gives very specific scientific reasons for the why's and how's... If you're into that sorta thang.
Amazon.com: The Art of Making Fermented Sausages (9780982426715): Stanley Marianski, Adam Marianski: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51F70IoZ3kL.@@AMEPARAM@@51F70IoZ3kL
 
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BLACKSMOKE-LS7 said:
Hey,which size hook would work best the 7" or 11 3/4?

My guess either would work but the 7" would wound the carcass less.
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Dunno, but if you use the google'izer to search for "stainless steel meat hooks" and hit the shopping button, you'll find tons of SS hooks, I chose the cabela's link just cuz they're easy.
 
KnucklHed BBQ said:
if the fridge will receive downtime from it's beef aging duties, it would prolly make a great fermented sausage aging box too... turn off the cold air and add a hot plate of some sorts to bring the temps up to the 80*F range... great book on fermented sausages - easy to read but gives very specific scientific reasons for the why's and how's... If you're into that sorta thang.
Amazon.com: The Art of Making Fermented Sausages (9780982426715): Stanley Marianski, Adam Marianski: Books
Click to expand...

WOW!
I will look into that KnucklHead,THANX!
 
BLACKSMOKE-LS7 said:
Found the attachment but fail to figure how to actually select a picture:crazy:
Click to expand...

Using the "quick reply" window toward the bottom of any thread, click on the paper clip icon and then it will pop up a window asking you to select a file. This is storage on the brethren server, so it's limited. If you have a photobucket acct then you would insert the URL location of the pic on PhBucket by clicking the icon that looks kinda like a post card with a mountain on it and pasting in the URL (the url will look like this: http://i965.photobucket.com/albums/ae133/knucklhedbbq/2011-10-29_18-31-21_HDR.jpg)

and if I click that post card lookin icon and paste that in there, you'll get this:


2011-10-29_18-31-21_HDR.jpg





There are a bunch of other ways too, but that should get you started!



.
 
Have you thought of using, pink salt blocks to help with the RH? I noticed on a show about top class steak houses a few months back that they had a complete wall of their walk-in aging room covered in bricks of pink himalayan(sp?) salt to help with the drying process and flavor... Also heard about dry bag aging...?

http://www.saltworks.us/himalayan-plates-bricks-blocks.html

http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html


David Burke's Primehouse Dry Aging Room Tour - YouTube
 
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razrbakcrzy said:
Have you thought of using, pink salt blocks to help with the RH? I noticed on a show about top class steak houses a few months back that they had a complete wall of their walk-in aging room covered in bricks of pink himalayan(sp?) salt to help with the drying process and flavor... Also heard about dry bag aging...?

http://www.saltworks.us/himalayan-plates-bricks-blocks.html

http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html


David Burke's Primehouse Dry Aging Room Tour - YouTube
Click to expand...
From all the info I have seen the salt blocks are way overkill,silica should get me where I need to be.
The bags should work but IMHO the issue for me is the residential frig. Being opened too much causing an inconsistent temp. And as a result meat which breaks down faster than I want which leads to undesired flavors.
Granted this IS new so everything will be taken for possible use if needed.
 
KnucklHed BBQ said:
Using the "quick reply" window toward the bottom of any thread, click on the paper clip icon and then it will pop up a window asking you to select a file. This is storage on the brethren server, so it's limited. If you have a photobucket acct then you would insert the URL location of the pic on PhBucket by clicking the icon that looks kinda like a post card with a mountain on it and pasting in the URL (the url will look like this: http://i965.photobucket.com/albums/ae133/knucklhedbbq/2011-10-29_18-31-21_HDR.jpg)

and if I click that post card lookin icon and paste that in there, you'll get this:


2011-10-29_18-31-21_HDR.jpg





There are a bunch of other ways too, but that should get you started!



.
Click to expand...



^^^I tried that and got an ugly arse city with a bunch of traffic. :tsk:

Loving this thread btw :thumb:
 
gtr said:
^^^I tried that and got an ugly arse city with a bunch of traffic. :tsk:

Loving this thread btw :thumb:
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That's yer fault, nadda mine! :wink:

I left my ugly arse city and traffic behind!

main-kerry-park.jpg



Alright, so the city itself wasn't so bad... all the people and stinkin' traffic made it ugly for sure though! I kinda disliked the CSSWW (Communist Social State of Western Washington) too... :heh:
 
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So my local "expensive" foods place had select standing rib roast for $11 and the same thing dry aged at $25 a pound!!!!

They said they rarely get prime grade but that they usually just see the "prime" marbled cuts within their choice cuts.

So I asked #1- if I could get a standing 7 bone rib with bones and fat cap still on so I could age it myself.

#2- if they would consider marking the $11 down because of the fat cap and bones.

The butcher asked the manager and he took my number about regular mark downs,he said they could give it to me in full form and took my number for the mark down.

The butcher was very nice and said he loved that I was slow cooking and would "look out for the prime looking rib and call me that day".
 
I also asked if they could give me the meats butcher date,they said all their beef comes in dated boxes and is already two weeks from butcher date.

Their $25 a pound ribs are an additional one to two weeks dry aged.

I read aging can also be exceleratated with established colonies of beef,meaning after a week of aging one rib another can be added to jump start the fresh rib.

Alternating this way can make aging faster,we'll see.:-D
 
Humidity Control

I have used a saturated salt solution to control humidity in my curing chamber. Basically put a couple of pounds of salt in a plastic container and add water. There needs to be enough salt so that it can't all dissolve. This will hold the humidity at about 72%.

Dennis
 
I have one of those fridges I picked up on CL for $200. Keeps all my drinks in the garage and perfect to hold meat. I have a baker"s sheet pan that fits in the bottom incase cryopacks leak. holds 5 gal buckets for large brine jobs as well.
 
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