Dedicated refridgerator for dry aging Beef.. That's my project this weekend!

[supercenterchef]

This is a great thread, full of good info, and everyone is being nice :)

This topic, however, has stirred some controversy in the past...ya'll might want to check out these posts for an interesting take from bbally:

http://www.smokingmeatforums.com/t/96453/anyone-dry-age-beef

http://www.smokingmeatforums.com/t/53179/dry-aged-beef/20

He's a respected otbs member and appears to have been dry aging beef for more than 25 years.

His assertion is that you can't dry age beef at home and he makes some good points.

I haven't seen him bust into the fray in the last several dry age discussions, but bbally--if you're out there and I misstate your view, feel free to step in!

He says that meat that has been process (cryovac, etc) has been treated/sterilized/whatnot thus making it impossible for meat of this type to undergo the proper enzymatic and chemical changes inherent to true dry aging.

I have been 'dry aging' (though bbally is saying that's the wrong term) for several years--and it tastes GOOD

In the end, however, I think bbally knows more about this than I do...I believe what I'm tasting is prolly, primarily a product of dehydration rather than what has traditionally been referred to as dry aging.

I don't use the dry age bags, after reading up on them, they don't seem worth the expense for a guy like me with a dedicated fridge, etc...

What I would like to see...is for bbally to invent a process by which people like me can perform true dry aging from previously cryovac'd meat...maybe a wash or something to encourage proper bac-t action--you out there bbally?  Will little guys like me ever see anything like this?  Is it even possible?

btw...thanks for the info JJ...the need for excellent Sanitation and Safety cannot be overstated!!

 

[chef jimmyj]

Unfortunately BBally is no longer part of the SMF Family and has moved on to other adventures. Chef, from my extensive research, what Mr. Bally has stated is true. The Cryovac, Wet Aged Box Beef that most grocery and club stores get have done all the Enzymatic aging they are going to do but have yet to gain the Beefy Intensity that Only time dehydating can give. Is picking up a Rib Roast at Sam's and sticking it in your modified freezer Dry Aging?...NO...But that meat will still benefit some from the intensifying of flavor as moisture evaporates. That being said if you wish to have the True Dry Age experience find a Slaughter House or Butcher that processes Hanging Beef and do your thing...JJ

 

[diggingdogfarm]

That being said if you wish to have the True Dry Age experience find a Slaughter House or Butcher that processes Hanging Beef and do your thing...JJ

Exactly!

I've been dry aging beef for 30+ years and have never aged cryovaced stuff.


~Martin

 

[supercenterchef]

I almost sent a PM to Martin about this, but as it's kinda related to the thread, and I'm sure others may have the same problem...I thought I'd post it here...

"I've been dry aging beef for 30+ years and have never aged cryovaced stuff."

I've seen statements like that from others...and I just gotta ask--where are you getting your meat?  I've looked around and can't seem to find a non-cryovaced source.  I've checked with a packing house, expensive meat markets...and they all get their meat as cryovac.  Any helpful tips for my search would be welcome!

 

[go lb salt]

The use of Cheese Cloth has much less to do with the aging/dehydrating the Beef as it does with providing a BARRIER to the cross-contamination of other items that may accidentally contact the meat in a Non-Dedicated Home Refrigerator, like the type the average person who can't afford a dedicated refer but still wishes to Home Age a piece of Beef for a few days once a year might have...If Cheese Cloth was so Unsanitary it would not be used in the Cheese industry either!   

Salt is not my business...BUT...Sanitation and Safety is!...A piece of beef that is wrapped in a Fresh piece of Cheese Cloth or Paper Towels, every couple of days, is by far much Safer than raw Exposed Meat in the home refrigerator...JJ

JJ, we appreciate your concerns!  For you and all of our fellow readers, please be assured....sanitation and safety are as much a part of our business as salt is.  Sanitation and safety are tantamount to producing a 'food safe' product for consumption.  With that in mind, we completely agree that the cheese cloth does provide a barrier against cross-contamination from other foods than using nothing at all.  However, as we say around our kitchen...'that's not the bar'.  What we seek to provide is 'best practice' in any given circumstance.  

Therefore, being even handed about the entire process requires acknowledging that the same cheese cloth barrier can also be responsible for HARBORING other equally problematic bacteria.  Proof of this is found in the realization that in much more humid environments changing the cheese cloth even every couple of days may still not be sufficient.  Rot & funk are also a HUGE risk - cheese cloth may work, but only if ALL necessary guidelines are met to ensure proper quality control.

As individuals, we respect each person's right of choice.  As a commercial entity, we must also acknowledge another concern... the significant risk of professional liability.  Because of that additional concern, we cannot recommend a process to home chef's that is known to present the distinct possibility of food borne illness even when approached with extreme caution.  Butcher's and other meat packing & processing facilities are NOT allowed to keep ANYTHING other than meat in their aging coolers for a reason - the risk of cross-contamination is real!  Kitchen, refrigerator and personal cleanliness must all meet very stringent requirements to avoid introducing any bacteria that might make the entire process a bust.

As for the cheese cloth working for cheese, that is also true - for a very specific reason.  Cheese contains enough salt that the growth of unwanted bacteria is prevented.  Molds will still grow, but other bacteria will not.  It's this same principle that makes the salt assisted dry aging process so desirable.  The micro-aerosolization of the salt which adheres to the surface of the meat is a far more effective (and safe) method of preventing unwanted food borne bacteria.  

 

[pops6927]

Golb.Salt,  (http://www.golbsalt.com/

Thank you so much for joining the forum!  If possible, please go to Roll Call and introduce yourself so we may welcome you properly!  A PM has been also sent to you too!  And, please include your location in your profile!  Thank you again!

 

[diggingdogfarm]

Is go lb. salt a site sponsor?


~Martin

 

[pool-cue]

Hi guys, first post.  I am a meat lover also a cigar lover, which these two goes hand in hand.

Anyway I just got a suggestion on keeping the humidity regulated.  I see that someone had mentioned using a cigar oasis in their fridge for extra humidity, I used that as well with only okay result at first but great after I solve my problem.  The reason being, the alarm goes off and stop the unit when the extreme humidity is reached either during the running cycle(too low RH), or anti frost cycle(too high RH).  To combat this issue I put in the fridge a pound of silica beads in each shelf of the fridge. The silica beads that I use are the once for cat litter, the non scented kind.  This silica beads are also used in my walkin humidor so I know they help regulate the RH.  

Majority of the beads from cat litter are set to be RH between 50 to 70.  That means that once is below the RH, it will release humidity to the air, once rh is too much it will absorb it.

Also the cigar oasis also helps the air flow in the fridge.  

If a cigar power humidifier is out of the question, I would like to suggest using humi gel or it's replacement.  These are just beads that absorb hundred times their weight in water, few example of these are floral gel, how to make fake snow stuff with water from hobby store, or even those kids toys that increase in size after it's submerge in water for couple of days(wouldn't use this unless you have to, as it takes too long to absorb and release the moisture), or in a pinch these gel are even in diaper, just got to take the diaper apart to find them.

Hope some of these idea make sense.

PC

 

[supercenterchef]

great info about cat litter...didn't know that!!

 

[bbally]

This is a great thread, full of good info, and everyone is being nice :)
This topic, however, has stirred some controversy in the past...ya'll might want to check out these posts for an interesting take from bbally:
http://www.smokingmeatforums.com/t/96453/anyone-dry-age-beef
http://www.smokingmeatforums.com/t/53179/dry-aged-beef/20
He's a respected otbs member and appears to have been dry aging beef for more than 25 years.
His assertion is that you can't dry age beef at home and he makes some good points.
I haven't seen him bust into the fray in the last several dry age discussions, but bbally--if you're out there and I misstate your view, feel free to step in!
He says that meat that has been process (cryovac, etc) has been treated/sterilized/whatnot thus making it impossible for meat of this type to undergo the proper enzymatic and chemical changes inherent to true dry aging.
I have been 'dry aging' (though bbally is saying that's the wrong term) for several years--and it tastes GOOD
In the end, however, I think bbally knows more about this than I do...I believe what I'm tasting is prolly, primarily a product of dehydration rather than what has traditionally been referred to as dry aging.
I don't use the dry age bags, after reading up on them, they don't seem worth the expense for a guy like me with a dedicated fridge, etc...
What I would like to see...is for bbally to invent a process by which people like me can perform true dry aging from previously cryovac'd meat...maybe a wash or something to encourage proper bac-t action--you out there bbally?  Will little guys like me ever see anything like this?  Is it even possible?

btw...thanks for the info JJ...the need for excellent Sanitation and Safety cannot be overstated!!

You have stated it correctly. Cannot dry age at home. You can change beef flavor by dehydrating to concentrate favors and having cooking create a more complete Maillard reaction.

But to dry age you need a beef that has not been in a commercial packing house. I raise my own.

And you have to be willing to throw meat out. Not all of it comes through dry aging fit for consumption. That is why you find few butcher shops or cutters set up to do it.

Only top two grades will dry age correctly. Marble is required. Fat protects meat from spoiling.

 

[bbally]

I've seen statements like that from others...and I just gotta ask--where are you getting your meat?  I've looked around and can't seem to find a non-cryovaced source.  I've checked with a packing house, expensive meat markets...and they all get their meat as cryovac.  Any helpful tips for my search would be welcome!

I raise mine. Also purchase a lot of 4 H steers in August. Most ranches have butcher steers available.

We also have a couple buffalo ranches here. Have to watch for marbling level to dry age buffalo.

 

[mart242]

Ended up on this thread while googling for potential issues with a ranco on a frost-free fridge since I'm having issues getting my new fridge to less than 38F even with the compressor running all the time (the freezer part gets REALLY cold though, ~-13F.  Anyways, that's not the reason I was posting in this thread:

You can now get the "vacmouse" from the drybag company which allows you to seal the bags with a foodsaver type sealer and it works quite well.  I've bagged two subprimals last night:

IMG-20130429-00201.jpg

• mart242
• Apr 30, 2013

For the drybag steak method you would be just as well off by putting them in your regular refrigerator and not hassle with the route that I went. The drybag method does not require high humidity or lots of air circulation. It also keeps the meat safe from cross contamination. That said, for the drybag method, any fridge will do but you will need a special vacuum sealer to do it right and that sealer is sold by the drybag company. I have read about people having limited success sealing those bags with a Food Saver type sealer but its a pain to do and really best done with the appropriate sealer.   

 

[mr t 59874]

I am fortunate to have a meat processor near in which my fresh beef is purchased for dry aging.  Never tried dry aging buffalo although we do love it and treat ourselves to a roast once a year. My neighbor raises them for hunting on his ranch.

Tom

 

[chris shannon]

I see all these bacteria concerns, just add a UV Led light strip or 2. All you need is a 12v power supply. Where do I get a Humidity controller? What brand did you use?
 

 

[diggingdogfarm]

UV light promotes rancidity.



~Martin

 

[webowabo]

Wow.. was thinking about dry aging one of my try tips for s and giggles to see what the deal is... but.. I dont know really..this thread went in 8 directions that brought me a head ache and possibly a buzz cause I read every word.. so..

Should I throw a tri tip wrapped in some paper towles on the bottom of my "now" dedicated meat fridge since I don't t drink beer..... and let it sit for three weeks or just smoke the darn thing tomorrow and be done with with it ??

 

[supercenterchef]

Smoke it tomorrow...or today :D

 

[webowabo]

Smoke it tomorrow...or today :D

Its thawing out now.. ;) will throw it in the UDS tomorrow before football starts! ;)

 

[butcherblock]

This looks really good. Only thing i would add is about 2 lbs of seasalt under the beef. Bacteria issues will be gone and drying will be much more consistent.

 

[ryan0914]

I know this is an old thread but some people might be interested in this. It's called the meat locker and the company is up on kick starter. It's a dedicated meat aging refrigerator with censors that connect to your mobile device. We just bought a house so it's going into the kitchen were going to be renovating. Anyway here's the link