Dry Age at Home

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by orangehero, Mar 17, 2019 at 6:23 AM.

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  1. Mar 17, 2019 at 6:23 AM #1

    orangehero

    orangehero

    orangehero

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    I was wondering if anyone dry ages beef at home and can give me some advice.

    I have a small wine fridge that I would like to convert into a chamber for dry aging beef. I can set it up for precise temperature and humidity control with controllers and a small humidifier. Has anyone done something similar and have advice on the ideal parameters to set it up, equipment, and what your experiences have been? Thoughts on temps and humidity levels?

    What is the issue with air flow? My wine fridge has fans inside to circulate air, but I imagine it's also important to have air exchange.

    What about time for dry aging?
     
  2. Mar 17, 2019 at 6:53 AM #2

    Itsjun

    Itsjun

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    You can try putting a battery operated Mini fan inside
     
  3. Mar 17, 2019 at 8:23 PM #3

    rickbern

    rickbern

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    Great YouTube video about this from alexthefrenchguycooks.

    Hysterical. Five parts, worth watching. He really answers all the questions about time and humidity and comes up with a pretty interesting contraption

     
    Last edited: Mar 17, 2019 at 8:31 PM
  4. Mar 18, 2019 at 3:03 AM #4

    orangehero

    orangehero

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    Ok I'll try for some reason I really have a hard time watching any videos with that guy in them.
     
  5. Mar 18, 2019 at 6:30 AM #5

    Michi

    Michi

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    I've ordered a pack of the UMAi bags. Should arrive today or tomorrow. Will bag up a hunk of rib eye and report back in about six weeks :)
     
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