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Aging meat questions..
Posted on 5/16/13 at 11:01 pm
Posted on 5/16/13 at 11:01 pm
So, as some know I work with appliances. A chef buddy was telling me to make a custom meat aging fridge.
I don't think it would be too hard, and we would just add an extra thermostat to control temps at a higher range than a fridge, and extra shelving.
I was wondering if anyone has made a set up. I'm worried about the smell, and plan to keep it in the detached garage.
Want to start with a rib-eye and go 28 days.
May start as early as next week.
What temp do you age your meat at?
What extra precautions do you take?
How do you deal with smells?
I don't think it would be too hard, and we would just add an extra thermostat to control temps at a higher range than a fridge, and extra shelving.
I was wondering if anyone has made a set up. I'm worried about the smell, and plan to keep it in the detached garage.
Want to start with a rib-eye and go 28 days.
May start as early as next week.
What temp do you age your meat at?
What extra precautions do you take?
How do you deal with smells?
5
Posted on 5/16/13 at 11:07 pm to Napoleon
Somebody bump/link the steak thread 
Posted on 5/16/13 at 11:18 pm to Matisyeezy
I'm familiar with the green steaks, hope that guy survived. I'm trying to do it right. Convert a full fridge to a meat ager. Will cut out the freezer section and run the defrost timer through an external thermostat which will run the compressor only when needed, instead of constantly, except during defrost cycle.
Posted on 5/17/13 at 5:07 am to Napoleon
The most important think would be controlling the humidity. I think keeping the temp at a normal fridge's temp would be just fine.
Posted on 5/17/13 at 7:53 am to Whitrabbt
quote:
The most important think would be controlling the humidity.
Wet or dry aging both need humidity controlled.
If you ever got it to work right you would become a fatass and die an early death from all that fricking steak.
Looks tough. Dry aging needs a walk-in type appliance I believe.
Posted on 5/17/13 at 10:52 am to Napoleon
quote:
Want to start with a rib-eye and go 28 days.
don't think you wanna do an individual steak. when the process is over the meat is going to have lost moisture, and you will also need to trim it. so if you did 1 ribeye, youd probably end up with a dry tiny little slab of meat.
Posted on 5/17/13 at 11:06 am to LSU alum wannabe
quote:Nope.
Looks tough. Dry aging needs a walk-in type appliance I believe.
Posted on 5/17/13 at 11:52 am to Napoleon
I don't see any reason in this unless you're doing it from a commercial stand point
This post was edited on 5/17/13 at 11:53 am
Posted on 5/17/13 at 12:02 pm to Napoleon
Cad survived and loved his green steak.
Posted on 5/17/13 at 12:21 pm to Napoleon
you're not going to be able to dry-age just one or two steaks.
You're going to need a whole primal or subprimal to age and then you would cut your steaks from that.
You're going to need a whole primal or subprimal to age and then you would cut your steaks from that.
Posted on 5/17/13 at 12:29 pm to iAmBatman
You can age individual steaks to a point safely and it will improve texture and flavor.
Posted on 5/17/13 at 2:10 pm to AreJay
quote:
don't think you wanna do an individual steak. when the process is over the meat is going to have lost moisture, and you will also need to trim it. so if you did 1 ribeye, youd probably end up with a dry tiny little slab of meat.
I'm getting the whole slab, I just forgot what that slab was called, when you cut it you get rib-eyes.
Posted on 5/17/13 at 2:11 pm to iAmBatman
quote:
You're going to need a whole primal or subprimal to age and then you would cut your steaks from that.
I should have explained that better. Yes, I'm buying the whole slab of meat (primal) and was going to age it, then cut the crap away, then slice steaks.
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