Patience....

[POP A SMOKE]

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

• Time. Patience, little grasshopper. You will be rewarded with the steak of your dreams for your patience.

Article explains all you need is a fan and a fridge.

Nice set up.. good thread.

Don't believe everything you read on the internets...

http://www.beefissuesquarterly.com/CMDocs/BeefResearch/PE_Executive_Summaries/Dry_Aging_of_Beef.pdf

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4872334/


Thanks

 

[POP A SMOKE]

Going into the cabinet for 60 days or so..

 

[troutman]

I'm telling you folks, he's a mad scientist. By the way that piece of meat looks close to Wagyu.

 

[POP A SMOKE]

I'm telling you folks, he's a mad scientist. By the way that piece of meat looks close to Wagyu.

I strayed off the ranch with this one. USDA Prime Grade from a Hereford Angus mix out of Texas. 9 pound 3 rib.. I was quite pleased with the marbling. Maybe I can figure out how to cook it when it ages a few days...

 

[HalfSmoked]

I probably made it a bit harder than it needed because I wanted to dry age at 38* and 65% humidity and then switch over to dry cure at 55*... it really isn't designed to push down into the mid thirties in as it is not factory designed with a defroster. I am manually defrosting with a heat gun every week or so at this point but I have an idea or two how to fix that. It's no issue at 55* since the dew point is raised above freezing.

Thanks for the like POP A SMOKE

Warren