David Chang Posted March 23, 2022 Report Share Posted March 23, 2022 Few weeks ago, i tried this with umai bags on a boneless ribeye roll. it was 3 weeks in and looking good, so i got more ambitious and added a picanha and pork rack. I had grates under each piece to allow air to circulate. Placed a usb fan inside to expedite air circulation and a water pan to add humidity. All the sudden, the fridge went out on me and I lost everything. The fridge compressor did not fail, but it did shut down because I think the fan was messing with the fridge thermometer. The compressor was constantly running, so I think it just decided to shut down before it broke itself. Had a tech look at it and it was working again, nothing was wrong. I think I want to try this again, but without the fan and water pan..and with one piece only. I've read that 30 days is not enough for a noticeable difference in taste, that you need to age 60-90 days for stronger flavours to develop. But you also end up with even more moisture loss and less yield. So a large bone-in piece would be ideal. Does anyone here dry age meat at home? Either with a dedicated cabinet or in your fridge with dry bags? Quote Link to comment Share on other sites More sharing options...
jonj Posted March 23, 2022 Report Share Posted March 23, 2022 @tekobo and @Basher do a lot (at least it seems a lot to me) of dry aging with dedicated aging cabinets. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 23, 2022 Report Share Posted March 23, 2022 Hey, you are starting an interesting journey @David Chang. Here's a link to other's adventures in this space. 2 Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted March 23, 2022 Report Share Posted March 23, 2022 I've had a SteakAger cabinet for a year and it's performed very well. It uses a cloud connection to send alerts to my phone if there are any issues; so far, the notifications have been due to network, internet, or temporary power issues. Here in the USA, the SteakAger is less expensive than other brands; it's basically a Danby wine fridge with an added panel inside that adds circulation fans and monitoring of temperature and humidity. They also offer humidity control for longer aging (> 45 days or so) and charcuterie as an add-on. The associated app tracks the aging and charts temp and humidity. It keep a history of past aging or allow note taking but does let you download the temp and humidity data. If you look at SteakAger reviews online, you'll find a lot of negative reviews; these are mostly (all?) from an earlier collaboration with Kingsford that had Kingsford providing support (and maybe manufacturing). SteakAger is now handling support in-house with much better results. 1 Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 24, 2022 Author Report Share Posted March 24, 2022 7 hours ago, tekobo said: Hey, you are starting an interesting journey @David Chang. Here's a link to other's adventures in this space. oh i thought i did a search about this subject before starting a new post. i would have just contributed to your thread. thank you! Quote Link to comment Share on other sites More sharing options...
David Chang Posted March 24, 2022 Author Report Share Posted March 24, 2022 @jeffshoafyeah i was planning to use my wine fridge but it did not get cold enough and i don't know how to hack it to make it colder. Quote Link to comment Share on other sites More sharing options...
tekobo Posted March 24, 2022 Report Share Posted March 24, 2022 11 hours ago, David Chang said: @jeffshoafyeah i was planning to use my wine fridge but it did not get cold enough and i don't know how to hack it to make it colder. I started off using a wine fridge. Much cheaper than a dedicated dry ager but it broke down after about a year. I would not have had the confidence to use it for a really long aging process either. 1 Quote Link to comment Share on other sites More sharing options...
