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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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10-29-2018, 10:39 PM | #1 |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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Dry Aged Beef Project
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. |
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Thanks from: ---> |
10-29-2018, 10:48 PM | #2 |
Babbling Farker
Join Date: 09-25-17
Location: Oklahoma
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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.
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10-29-2018, 10:54 PM | #3 |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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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.
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10-30-2018, 04:32 AM | #4 |
Full Fledged Farker
Join Date: 07-26-18
Location: Palmer, Alaska
Name/Nickname : Dave
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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!
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10-30-2018, 05:56 AM | #5 |
Full Fledged Farker
Join Date: 12-15-14
Location: Raleigh, NC
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Is it Friday yet? Looking forward to seeing how the results turn out across the different times.
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Food has power. It can inspire, astonish, shock, excite, delight, and impress. L BGE // Cinder Block Pit // Shirley 24 x 36 Patio |
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10-30-2018, 06:56 AM | #6 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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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.
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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10-30-2018, 07:17 AM | #7 | |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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Quote:
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. |
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10-30-2018, 07:20 AM | #8 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Looking forward to your update. |
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10-30-2018, 07:23 AM | #9 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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I was under the impression charcuterie required different temps and humidity levels than what works well for dry aging beef?
__________________
Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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10-30-2018, 07:39 AM | #10 | |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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Quote:
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. |
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10-30-2018, 07:40 AM | #11 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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4 fridges in the garage, my man
__________________
Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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10-30-2018, 07:56 AM | #12 |
is one Smokin' Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Subscribed! Can't wait to see the progress reports!
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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10-30-2018, 10:49 AM | #13 |
Full Fledged Farker
Join Date: 01-30-17
Location: Huntsville, AL
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I'm glad I've never tried it then. I figured dry aging meant that the environment was very low in humidity.
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10-30-2018, 12:49 PM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looking forward to your review
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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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10-30-2018, 05:46 PM | #15 |
Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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Garage photos
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Thanks from: ---> |
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