Dry Aging and Wagyu... Life is good.

[POP A SMOKE]

Ok.. the Wagyu is beyond friggin ridiculous..

 

[motocrash]

That is incredible beef! WOW!

 

[POP A SMOKE]

That is incredible beef! WOW!

And that is just the flat... I will post the video of the point tomorrow once my phone dries out.

 

[man0fsteel]

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 ride nekkid...View attachment 351702 View attachment 351703

Hello! I haven't been an active poster here on SMF but have been reading up a lot ever since I decided to try my hand at dry aging beef at home. I have a similar type of fridge (Magic Chef drink fridge) and wanted to know a little more about your set up:

1. Do you use an internal fan? (looks like one in the upper right) I've seen a few fans made for the refrigerator but they are all battery powered (I don't want to keep opening up the fridge to change batteries) and a few fans that seem perfect but are DC wired for RV fridges. I'd really like an AC powered one that can stand up to humidity and cold.

2. Are those blocks of Himalayan salt on the 2nd shelf and the bottom?

3. What's in the cup?

I won't even get into the Fireboard stuff...yet. Thanks for sharing. I need to do some more reading on how to get my flat briskets to be as tender/moist as that puppy you have there!

 

[POP A SMOKE]

Hello! I haven't been an active poster here on SMF but have been reading up a lot ever since I decided to try my hand at dry aging beef at home. I have a similar type of fridge (Magic Chef drink fridge) and wanted to know a little more about your set up:

1. Do you use an internal fan? (looks like one in the upper right) I've seen a few fans made for the refrigerator but they are all battery powered (I don't want to keep opening up the fridge to change batteries) and a few fans that seem perfect but are DC wired for RV fridges. I'd really like an AC powered one that can stand up to humidity and cold.

2. Are those blocks of Himalayan salt on the 2nd shelf and the bottom?

3. What's in the cup?

I won't even get into the Fireboard stuff...yet. Thanks for sharing. I need to do some more reading on how to get my flat briskets to be as tender/moist as that puppy you have there!

1. Yes. I use a USB fan that I plug into the side of the UV-C light USB port. The Light is mounted on the upper shelf to the right. I have no electrical circuit run into the cabinet besides the small 18/2 cable I ran in to hardwire the UV-C Light. That is intentional as to maximize the space for curing and allow free flowing air from the fan.

2. Yes. I initially decided to add a couple blocks to help with odors and see if it enhanced flavor since most high in dry age rooms usually have an entire wall built out of the himalayan block. I have since removed them for additional space.

3. Water. I used that during my initial programming of cycle parameters to provide a temperature baseline using mass that was not easily driven by the compressor cycles. It helped me understand the impact on the meat by the compressor cycle range for both temperature and humidity.

Here is an overview of where it stands at the moment. I currently have 6 different cures going that will come off on several different dates. I also have a buildout list on another thread that I will track down in a bit that will explain my build.

 

[POP A SMOKE]

Here is the link to the buildout/ parts list thread...

https://www.smokingmeatforums.com/threads/patience.272841/