Dry aging beef?

[mosesbotbol]

You cooked them up fabulously!

They look like they could've gone a little longer with the rice. You are right, they are not the same exact as real dry aging, but is what you get for the time put into it worth it? I think so. Also, you can do this to individual steaks where traditional dry aging is more difficult.

We are looking to buy a new fridge, so if that happens our current fridge will move the cellar and I'll look to buy a dry aging chamber for the fridge. That fridge will be full of beer and aging meat and sausage...

[Chainsaw13]

Originally Posted by mosesbotbol

We are looking to buy a new fridge, so if that happens our current fridge will move the cellar and I'll look to buy a dry aging chamber for the fridge. That fridge will be full of beer and aging meat and sausage...

Look at the Aubers TH-210 controller. That's the one I use for my dry curing fridge. Controls both temp/humidity (with a ultrasonic humidifier in side the fridge).

[mosesbotbol]

Originally Posted by Chainsaw13

Look at the Aubers TH-210 controller. That's the one I use for my dry curing fridge. Controls both temp/humidity (with a ultrasonic humidifier in side the fridge).

That's pretty cool. I am looking for a self contained box that goes into the fridge, so I can use the rest of the fridge as normal. I am not ready to convert the whole fridge (36" wide) into a meat locker. I am supposed to be cutting down on red meat!