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 http://i26.photobucket.com/albums/c1...ps1c6be573.jpg 4 day old prime rib http://i26.photobucket.com/albums/c1...psfa53723b.jpg http://i26.photobucket.com/albums/c1...psad8036df.jpg Prime rib after a week. Starting to dry out very nicely. http://i26.photobucket.com/albums/c1...psec1a00e0.jpg http://i26.photobucket.com/albums/c1...ps4a9987ce.jpg http://i26.photobucket.com/albums/c1...ps19c4d14f.jpg If anyone wants directions on how to do this feel free to ask :) |
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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Really nice I am looking to do exactly that!
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Please share directions as I have always wanted to set this same thing up?
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Quick update after 10 days. It's drying out very nicely. Starting to smell great!
http://i26.photobucket.com/albums/c1...ps19af9fd5.jpg http://i26.photobucket.com/albums/c1...ps3dcd1e65.jpg http://i26.photobucket.com/albums/c1...ps8a30a7d3.jpg Drying out wonderfully :biggrin1: http://i26.photobucket.com/albums/c1...ps34866386.jpg Hope you enjoy. :bow: |
This is really interestin Looking forward to watching your progress
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Is the salt still good for cooking after being used to age the meat?
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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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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. |
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." |
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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Very impressed . . . and jealous. Nice job!
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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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