There doesn't seem to be a good place here to start this thread so I figured this would be the best place to put this topic. Especially since this endeavor is primarily for the beef. I looked at the drying section and it seemed to be more about drying foods as opposed to dry aging. Mod's, if this doesn't belong here, sorry and please feel free to move it accordingly.
I have been reading and salivating over all the "Dry Aged" success stories here and love dry aged steak. I have done a ton of reading here as well as elsewhere on-line and decided to make a dedicated compact fridge for dry aging. This is design is based on information I have found on-line with a bit of my own variations.
The idea is that the fridge will be set to maintain a 35*-37* temp while the humidity controller/humidifier will maintain a constant a humidity of between 75% and 80% humidity. I should have this completed by end of this weekend if not tomorrow. The intent will be to test it out beginning next week with a 16-21 day aged prime rib. I plan on doing dry run tests over the coming days. Any feedback is welcomed.
I plan on documenting this in enough detail so that any of you can replicate this with ease. This of course assuming that it works as I expect it should. Bare with me over the next couple days as I put all the details together. I will edit the list below with links to the parts I used for this build. This will also serve as a how to for those interested.
The list of parts includes:
4.4 Cubic Ft Danby Fridge without icebox
Exterior rated 110V receptacle
12V blower fan
12V AC Adapter (for fan)
Here is the pile of parts.
First thing was to drill a hole in the fridge to accommodate the power for the outlet that will be permanently mounted in the fridge. Stay tuned. More on that tomorrow..I opted to run the wire for the power outlet though the bottom of the fridge as it was the most convenient.
Edited by slief - 1/14/12 at 2:08pm