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full refrigerator a good idea?
Few more pics of the UV light I installed today, and a shot of the switch controlling it, as well as my Inkbird temp/humidity controller . -
20170326_164116.jpg
- mendozer
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20170326_164121.jpg
- mendozer
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dry aging rib roast
that's really slow. I ordered a small lasko fan off amazon. I couldn't find something slow today. Maybe I can put a PWM inline with the power cord -
dry aging rib roast
OK I'll fiddle with that a bit today. Probably pick up a new fan and AC adapter as that one's already wired in. And yes I do have a temp/humidity controller outside the fridge. One plug controls the fridge the other controls the outlet (blower/humidifier) -
dry aging rib roast
more cool reading http://www.beefissuesquarterly.com/CMDocs/BeefResearch/PE_Executive_Summaries/Dry_Aging_of_Beef.pdf -
dry aging rib roast
some industry guidelines are as follows: Temp : 32-39 F RH: 80-85% Airflow: 1.6-6.6ft/s ( 6.6 ft/sec is .11 CFM. Seems low) oh and the cut is 107. Painted Hills Sourced -
dry aging rib roast
The humidifier is in there because this is my overall "meat fridge" for salami and stuff too. I don't think it's been turned on at all since. But I left it in there in the event it drops below 50%. But like you said by then perhaps the outer crust is already dried out. Plugged into that outlet... -
full refrigerator a good idea?
- mendozer
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full refrigerator a good idea?
There's the outdoor rated outlet in the corner to power the DC fan and humidifier. So far my RH has been ranging quite a biut. I set it to 55% with a 5% buffer and sometimes its 50 other times it's 70. Not sure if the device maybe takes a while to respond or if I need to calibrate it. I have a... -
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dry aging rib roast
- mendozer
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dry aging rib roast
my bad. I have 60 lbs of beef. So 30 lbs per rib roast. I don't want to cut one in half at the 30 day mark since it'll expose a fresh face. But if major flavor changes don't take effect until after 30, then why stop at 30? My original plan was 45 for one, 60 for the other. You were inferring... -
Gravity Fed Build
nevermind I thought it was an electric controller, not an airflow controller. Just watched the video on youtube.- mendozer
- Post #11
- Forum: Smoker Builds
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Fully Insulated Gravity Fed Smoker
Is the airflow ball valve 2" size pretty standard for airflow?- mendozer
- Post #27
- Forum: Other Builds
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Gravity Fed Build
How is a cyber Q controlling heat of it's just air flow regulated from the valve? Or are you just using it to visually monitor heat and food temp? Thanks for the description of the grate and entry into the chamber.- mendozer
- Post #10
- Forum: Smoker Builds
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Fully Insulated Gravity Fed Smoker
My only question for design purposes would be how to make the gravity fed chamber. Is it angled for pellet drop or just rectangular? And is the air valve at the same level of the grate or above or below? What about the exiting chamber for smoke?- mendozer
- Post #26
- Forum: Other Builds
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dry aging rib roast
I know there's loss of product. I've heard 30%, but up to 50%. I wanted to know how I could keep it at 30%. If I age it for 30, then cut half of it (to save the other half for 45) won't I jeopardize more meat of the 45 day cut (since there will be a new fresh face)? I saw a video of a guy that...
