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Dry Age Time Machine
External controls and external 1 gallon humidifier.. I have room to dry Age (6) 109 subprimals across 3 shelves.. last week I was wet aging that 14 pound Wagyu brisket packet on 1 shelf.. that left two open that I basically stuffed with Himalayan salt blocks and chill paks for the mass...- POP A SMOKE
- Post #8
- Forum: Slicers, Grinders, Tools, Equipment
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Dry Age Time Machine
Everything on my setup is external with the exception of the fan and UV-C light. Not sure how you externally mount either of those.. but maybe there is a way.. this unit is scratch built and I am an industrial controls engineer by trade so this is pretty simplistic stuff- POP A SMOKE
- Post #6
- Forum: Slicers, Grinders, Tools, Equipment
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Dry Age Time Machine
My temp controller was 15 bucks and the humidity controller another 15. The humidifier was $35 and my cooler was a new scratch and dent off off Amazon..the add the UV-C light and a USB fan and you are in business- POP A SMOKE
- Post #4
- Forum: Slicers, Grinders, Tools, Equipment
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Dry Age Time Machine
BTW... as of today, my entire cost for this rig is >$200....- POP A SMOKE
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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Dry Age Time Machine
I have played around with this little project for the last couple weeks and I am finally ready to go into testing once I finish wiring in the humidifier. I have run it manually the last couple days to watch ice formation and controller sensitivity. The data logs have been rock solid and as I get...- POP A SMOKE
- Thread
- Replies: 16
- Forum: Slicers, Grinders, Tools, Equipment
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Does this...
RecTec low and slow... Pull when the jiggle starts to wiggle, run nekkid for the full run, salt and pepper rub with a kiss of cayenne. Cambro 2 hours and make sammiches... So easy a cave man could do it.- POP A SMOKE
- Post #11
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
And that is just the flat... I will post the video of the point tomorrow once my phone dries out.- POP A SMOKE
- Post #23
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
Ok.. the Wagyu is beyond friggin ridiculous..- POP A SMOKE
- Post #21
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
LOL.. man, toting that from the smoker to the cambro was like balancing a bowl of Jello.- POP A SMOKE
- Post #20
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
A little teaser Angus point that finished out a couple hours ago.- POP A SMOKE
- Post #18
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
14 hours on the nose... Pulled at 197*... Now we rest..- POP A SMOKE
- Post #17
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
Dry Age Merchandiser is back online under new controllers. I am ready to start data logging it but my Fireboard is tied up with the Wagyu smoke. I guess we start testing tomorrow. Speaking of the briskie.. he is sitting at 175* right now. Based on what I see for color, he will take the full...- POP A SMOKE
- Post #14
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
5 hours in... 2 spritz's... Angus went on at at 54* and Wagyu went on at 37*..- POP A SMOKE
- Post #12
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
First spritz on the Wagyu.. 2 hours in- POP A SMOKE
- Post #10
- Forum: Beef
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Dry Aging and Wagyu... Life is good.
2 hour smoke.... Angus flat ready for the bath.- POP A SMOKE
- Post #9
- Forum: Beef
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