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Thread: Home Dry aged Ribeyes

  1. #1
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    Home Dry aged Ribeyes

    I have been dry aging a couple of Ribeye roasts to test out my technique and see what day aging I prefer. Today was the 30th day so I plan on pulling some tomorrow night for dinner. I didn't have access to bone-in rib eyes so if this goes well, I'll get a membership to costco where I can get whole bone in. I took pictures weekly to share, but neglected to take initial weights so I can't give water loss and total loss numbers. Each shot was around 7-8 days apart at the start of each week. The first steaks will be at 30 days and the second set will be 45 days.

    Week one

    Week two

    Week three

    Week 4

    Day 30

    I originally had a humidifier in there but that was messing up how the fridge functioned, so I'll need to play around with that a little more but they look fine and mold free so I am pretty pleased. Hopefully they taste ok as well.

  2. #2
    Senior Member Mrmnms's Avatar
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    Looking forward to seeing the end results.

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    Senior Member Deckhand's Avatar
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    Really interested to hear your opinions on how it turned out.

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    Senior Member ThEoRy's Avatar
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    Looks good. Done right, you lose about 1% moisture per day almost.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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    Senior Member AFKitchenknivesguy's Avatar
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    Please post results as soon as you take your first bite!
    Jason

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    knyfeknerd's Avatar
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    Since you don't have the humidifier, what are you using to control the relative humidity?
    What temp is the fridge set at?
    You live close to me and didn't come to my get-together, so I think you should make amends by bringing me steakies!
    I have a Costco AND Restaurant Depot membership as well, if you like......................
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
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    Senior Member wellminded1's Avatar
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    Just a word of caution, the costco by me( I live in canada) needle their ribeye to "tenderize" and recommend a higher cooking temp. I do not understand why they do this as it is only pushing the surface bacteria into and through out the meat. Just a thought.

  8. #8
    Das HandleMeister apicius9's Avatar
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    I can just see my Mom throwing away that 'rotten' meat... Looking forward to hearing how they turn out!

    Stefan

  9. #9
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    Quote Originally Posted by knyfeknerd View Post
    Since you don't have the humidifier, what are you using to control the relative humidity?
    What temp is the fridge set at?
    You live close to me and didn't come to my get-together, so I think you should make amends by bringing me steakies!
    I have a Costco AND Restaurant Depot membership as well, if you like......................
    I could be inclined to swing that way.

    The temp for the fridge initially was around 34, I ran the cool mist humidifier for about 7-10 days. On the last day I used it my fridge temp began to get hotter from 40 to 50 to 60. I removed the steak around 50 and put them in the house fridge while I figured out what was wrong with it. It turns out that the dehumidifier for my particular model was in the freezer and there was a passage to the refrigerator to the freezer that cycled the air and controlled the temp. Condensation had frozen in the passage and stopped the flow of air making the refrigerator think it was cold. I defrosted this and put the steak back in and adjust the temp up to 36-40. I think the fridge got to cold when the compressor kicked in and the humidity was to much for the refrigerator to handle. I am going to put it back in and play around with it once the steak is done and see if I can get it to all run together or maybe just cycle the humidifier when I am home. The initial crust had formed so I just decided to go without the humidifier after that to avoid wasting the steak and the time I already had invested. I am sure the humidity was at 100% when I ran it, but I am going to try the lowest setting and see if I can get everything working. If you guys do try this be aware of how your dehumidifier works but based on what I could find online from a couple of places humidity isn't the biggest factor but air flow. I checked the temp with the thermapen that is accurate to plus or minus 0.7, and then used an old meat thermometer which was very close to the thermapen reading.

    I didnt grab a hygrometer as I just wanted to give this a go and figured I could just punt and hope. The fridge I use is dedicated at the moment to meat but I put drinks and stuff in the door and it works fine but it doesn't get opened but around twice a day.

  10. #10
    Senior Member Duckfat's Avatar
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    Opening a dry aging chamber this size twice a day will have an enormous impact on your humidity. If you want to use this unit as an aging chamber stop putting drinks in it. The last thing you want is to consume beverages with bacteria on the containers especially at those humidity levels. I'd suggest next time around you do not cut your loin in half. This is counter productive for a few reasons; one you increase your loss due to the extra surface you will need to cut away and your protein will dry excessively fast this way. I'd suggest shooting for a 25% loss in 45 days. If you exceed that rate by more than double you end up dehydrating your meat more than aging it. There's no reason you can't leave the loin whole, cut off steaks and then put the loin back in your chamber for further aging.
    I'd consider a smaller fan that you can place where it's not blowing directly on your protein. You can get small digital hygrometer units at tobacco shops on line for $25-35. If your humidity gets too high add salt to the chamber.
    FWIW Costco only needles prime grade individual steaks in the US, Not whole loins in the cryo.

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