Dry Aging meat
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Dry Aging meat
Anyone on the forum doing this ? Not Umai or similar, but a temperature and humidity controlled unit.
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Re: Dry Aging meat
Nope, my butcher says he ages his beef... Unsure how...
What unit are you looking at??
Happy BBQ-ing, Paul
What unit are you looking at??
Happy BBQ-ing, Paul
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Re: Dry Aging meat
Apologies Paul, just saw your reply. haven't visited since. I purchased a used old fridge, no freezer section. Converted it to age meats by connecting to digital temp and humidity controller. Total cost around $150.
Had run three ageing periods since, among smoked sausage, salami, bacon runs, which have different requirements for temp/humidity. Works well, meats aged in it are really good, third the cost of buying aged meats from specialist butchers, and the unit costs nothing like the commercially available meat agers.
I see the forum is very quiet these days, I am guilty of not participating.
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Re: Dry Aging meat
Some of the members that were here before used to do some dry aging but usually done this by using a 2nd refrigerator unit than their main household one.
I've never bothered with it coz steaks don't last long enough in my place to even contemplate it
What kind of units do you use to do the dry aging and how do you do it?
Do you do this only with Beef or do you do it with other meat types?
As with most refrigerators, I thought all of them have very low humidity environments, and drying foods uncovered such as chicken for crispy skins was a standard procedure and any moist refrigerated foods in marinates were at minimum in marinating zip lock bags or glad wrapped. Meats in vacuum sealed bags can last a decent time in the freezer. So unless there's a way to create different humidity zones in a fridge is something I'm not aware of.
Davo
I've never bothered with it coz steaks don't last long enough in my place to even contemplate it
What kind of units do you use to do the dry aging and how do you do it?
Do you do this only with Beef or do you do it with other meat types?
As with most refrigerators, I thought all of them have very low humidity environments, and drying foods uncovered such as chicken for crispy skins was a standard procedure and any moist refrigerated foods in marinates were at minimum in marinating zip lock bags or glad wrapped. Meats in vacuum sealed bags can last a decent time in the freezer. So unless there's a way to create different humidity zones in a fridge is something I'm not aware of.
Davo
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