I just grabbed an old refrigerator from my mom's house and I plan on using to for extra space and dry aging some beef. I saw a video on you tube where the guys, from a salt selling establishment, put a bunch of salt in the pan below the rib so I was wondering if there is any merit to this or if I can just shove the slab in the fridge for a few weeks and move on.
Thanks for the input
I do like me some Alton Brown ingenuity....
You need the right moisture or lack thereof, temperature, and air circulation.
Oops almost forgot humidity...
Here's a pretty good diy project that seems to have wielded solid results.
Start with this one for the basics.
I think i have a more in depth analysis on the subject somewhere as well . I will try to find a link .
It gets really interesting when you dry age things like duck as well .
A fridge is already a giant de-humidfyer. Not really ideal for aging meat. IIR there is a kit available to convert a fridge so you can control temp and humidity. I think Mucho Bucho had done a conversion. I can't remember the dealer name but I could dig it up if your intersted. IMO the best approach at home for most is buying sub-primals in cryo and wet aging for 2-4 weeks. Then take the meat out of the cryo and set it on a wire rack in the fridge for about a week.
couple of guya on BGE forum have used these are are pleased with the results
You jogged my memory I emailed Mucho Bucho a couple of times a while back and had forgotten here are the plans he showed me, I'll prob end up jumping on this after the dust has settled from the holidays.
Originally Posted by Duckfat
IIR there was a dealer selling conversion kits for the fridge. If I can dig up that link I'll post it.
I found the thread on another site and it looks like Mucho was using a Cole Parmer humidity control. I have no idea which one though.