dry aging rib roast

[mr t 59874]

 
  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 in the corner is a DC blower angled up. Although that is the humidification outlet (timed to come on only when RH drops below 50%. The thought there was that when the humidifer runs, the blower circulates air more. I also open the fridge daily to check on things. Is that not enough airflow? I thought it wasn't a big deal as long as it's not stale in there

Thanks for your response,

Don't worry about the humidity getting low. Low humidity as time goes on is natural and actually desired.

Opening the door will not suffice, rig your fan so it runs constantly. Good airflow is essential when dry aging. Remove everything but the meat and fan. If you have a remote thermometer you may want to place it inside the fridg. This will give you a good idea as to what is going on and lesson the urge to open the door so frequently. 

T

 

[mendozer]

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)

 

[mr t 59874]

Sounds good.

T

 

[daveomak]

Everything I have read is...   walking speed air flow...   3 mph...    4.4 feet / second....

 

[mendozer]

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

 

[mr t 59874]

 
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

You will be fine with a small fan as long as you have good air movement. Although some may have produced more or less circulation, I have yet found the need to use a wind speed indicator in any refrigerator or cooler when dry aging.

T

 

[daveomak]

 
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

I have found this SCR will control fans, hot plates etc.    I use it....   $15.....

SCR TEST 005.JPG

• daveomak
• Mar 20, 2017

 

[mendozer]

Alright, day 30. I trimmed out one of them and had a surprisingly low wastage rate. I think this was because of the huge fat cap and chine bones. 

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• mendozer
• Apr 16, 2017

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• mendozer
• Apr 16, 2017

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• mendozer
• Apr 16, 2017

So it made 7 huge cowboy steaks (2.5" thick), some scrap flaps of meat, unsure of what actual cut it is (will be used for tacos or something), some doggie scraps, and a big pile of beautiful, buttery smelling fat which is currently rendering out into lard in my slow cooker. 

I took the very end of the chuck side (since that steak would have been too thick) and seared it up with just salt and pepper. The clouds parted, angels sang, and I felt a lifting of my soul as the moist, beefy, savory flavors exploded in my mouth. Hands down better than $60 steaks I've had in high end steakhouses. No funky flavors, just concentrated beef.

The next roast will remain about 15 days.