Dry Aged Beef

[Jr347]

I dry age my own beef and thought I would share. This was a full ribye I just aged for 21 days and it came out great.

[bcoop]

I want to see pictures of your set up!

[Geor!]

I want to see all of the green, blue and black shit you shaved off of 'em!

[Jr347]

Here is a pic of my fridge I use.

[Jr347]

I want to see all of the green, blue and black shit you shaved off of 'em!

Lol, Honestly if you do it right it doesn't look too bad. More of a real deep red, cured look. It smells a little musty but not rotten. I do it quite a bit so next time I will take more pics of the process and post them up.

[bcoop]

Here is a pic of my fridge I use.

What temperature and humidity levels are you using?

[UserX]

What temperature and humidity levels are you using?

I'm gonna take a wild guess on the temp and say 41*

[bcoop]

I'm gonna take a wild guess on the temp and say 41*

He may be holding something else in there now. Besides, the picture isn't clear and I can't really read the temp on either side.

[unkoricky]

you have choo choo money i see.

Looks great.

[Jr347]

I had actually just opened it and the temp changed. It depends on how long I am aging it but for 21 days I stay around 36 degrees and humidity 85%. Air circulation to all sides of the meat are very important as well.

[bcoop]

I had actually just opened it and the temp changed. It depends on how long I am aging it but for 21 days I stay around 36 degrees and humidity 85%. Air circulation to all sides of the meat are very important as well.

Oh I know how to age, was just curious. Everyone seems to vary a little on their settings. Let me know when that pile o crap takes a dump on you. I'll sell you a new one. lmao.

[Jr347]

Oh I know how to age, was just curious. Everyone seems to vary a little on their settings. Let me know when that pile o crap takes a dump on you. I'll sell you a new one. lmao.

I am about to build a new game room so I may need one! I am thinking a walk-in next time

[bcoop]

I am about to build a new game room so I may need one! I am thinking a walk-in next time

Then DEFINITELY let me know.

[UserX]

I don't know anything about aging meat... is there a target number of days? Is it like wine, the longer it ages the better? Or is there a limit? Those steaks look great, I haven't had a good steak in a long time.

[bcoop]

I don't know anything about aging meat... is there a target number of days? Is it like wine, the longer it ages the better? Or is there a limit? Those steaks look great, I haven't had a good steak in a long time.

There is a sticky thread up top that gets in to detail. Yes, there is a limit. For dry aging, you don't want to push past 30 days or so, unless you really know what you are doing. For wet aging, you can wet age for up to 6 weeks from the date of slaughter. That's the trickiest part of it all. Knowing when your beef was slaughtered.


While on the subject, I haven't seen any posts from the hook up in Sherman lately. Has anyone heard from him?