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Dry-Aging SubPrimals @ Home

ssgarman Dec 4, 2011 06:19 PM

As a follow-up to a post from a few months back, I wanted to share my working edition follow-up of my prototype aging fridge. It has temp control (+/- 2 degrees), humidity control through dual ultrasonic humidifiers (+/- 5%), remote temp / humidity gauge and UV air sanitization. It's all wired internally, and looks sooooooo much better than the prototype! First 3 cuts went in yesterday (all prime - 1 strip, 2 ribeye, one bone-in and one boneless), and it's running flawlessly. I'll report back round one results. The strip is coming out at 21 days, the bone-in for Christmas and the boneless for New Year's Eve.

  1. 9
    9lives Dec 4, 2011 08:19 PM

    Hat's off....very impresive!

    1 Reply
    1. re: 9lives
      ssgarman Dec 5, 2011 08:32 AM

      Thanks. It's amazing how something that is a "hobby" can be so consuming! I'm afraid to ever do it professional (i.e. cooking, curing, aging, or anything to do with food / drink), as I'm guessing I'd lose the passion the second it became 'mandatory'!!!

    2. f
      fourunder Dec 4, 2011 06:59 PM

      I'm very impressed....

      Have you considered putting a small fan inside for more air circulation.....or does picture #2 take care of that.?

      4 Replies
      1. re: fourunder
        ssgarman Dec 4, 2011 07:20 PM

        That's my one concern. The UV light does have a small fan, but it doesn't eliminate any moisture. So, I'm considering adding a de-humidifier control, and rig it to a small flap-closed fan running a 120v computer fan. Beyond this, I may add an additional pc fan to even out the humidity throughout. To battle this issue without the fan, I'm rotating the steaks between shelves once every 2 days.

        Suggestions for improvement are appreciated. This fridge is going to have a sister soon, as I want to run one as a dry-age fridge, and another environment conducive to charcuterie in the 2nd.

        1. re: ssgarman
          fourunder Dec 4, 2011 07:37 PM

          You could also do what David Burke's Primehouse does in it's aging room......add salt blocks and line with wood.

          1. re: fourunder
            ssgarman Dec 4, 2011 07:45 PM

            Think I'll stick with the mundane rotting of beef, and leave the pomp and circumstance for the swank steakhouses... Though I say my method of cooking is equal to any steakhouse!

            1. re: ssgarman
              fourunder Dec 4, 2011 07:51 PM


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