Dry ageing meat at home - steak lovers rejoice!

funkysmell · Post by **funkysmell** » Wed Jun 10, 2015 12:22 pm

I've come across this dry ageing appliance from the USA that is specifically for the domestic home kitchen. It was a successful kickstarter from last year and now they are starting to ship them out. If you ever wanted to replicate what the expensive steak houses do to there meat, then this just might be the thing. More info visit www.steaklocker.com

I'll get more info on pricing direct from the supplier and look into importing one for myself and anyone else that wants to piggy back onto my order. My rough guess is this will cost around $2500 AUD landed, ouch.

aussieant32 · Post by **aussieant32** » Wed Jun 10, 2015 1:45 pm

Seem to recall seeing this ages ago?

I have wanted to convert a wine fridge into one of these for a while now, can't see it being too difficulty, however, won't have the bells and whistles like this

Gumb · Post by **Gumb** » Wed Jun 10, 2015 6:50 pm

There are a lot of other things in BBQ I'd buy before I spent that sort of money on one.

urbangriller · Post by **urbangriller** » Wed Jun 10, 2015 8:34 pm

Gumb wrote:There are a lot of other things in BBQ I'd buy before I spent that sort of money on one.

Me as well.....although, I'm kinda drawn to the idea of steaks hanging on display in the lounge room......I'll run it past management, listen out, you'll probably be able to hear her reaction all the way over east in an hour or two!

burb · Post by **burb** » Wed Jun 10, 2015 9:11 pm

I love the idea! I love checking out dry aged beef cabinets at Rockpool, Print Hall, Hampshire on Eighth etc to see what's on offer. Will have to wait until I get the next house with a bigger kitchen to incorporate into though...

urbangriller · Post by **urbangriller** » Wed Jun 10, 2015 9:30 pm

burb wrote:I love the idea! I love checking out dry aged beef cabinets at Rockpool, Print Hall, Hampshire on Eighth etc to see what's on offer. Will have to wait until I get the next house with a bigger kitchen to incorporate into though...

I'm thinking I could set it into the wall so the door is like a picture frame!

Bentley · Post by **Bentley** » Thu Jun 11, 2015 7:25 am

The controlled humidity would be a nice feature, but I have found in my years of Dry Aging it is not a must. For the Commercial interest, yes, as that is there business. For Average Joe, I have Dry Aged with as much as 75% RH and as low as 12%, and the loss is not as significant as one might think. The most important part is temperature, you cant screw around with that. I use a 2nd fridge to do mine...works well. As I said, RH control would be nice, but my $600 Sears fridge works just fine, and it is 5 times as large!

But if ya got the Money, sure it is a very sweet device!

75% RH...35 days.

50% RH...43 days.

Appx 25% RH...28 days.

2browndogs · Post by **2browndogs** » Thu Jun 11, 2015 6:52 pm

mate set up a fridge to make salamis - he controls RH and temp with a couple cheap easily found bits and pieces - i think it cost him $100 - $200.

I'll see what i can find out and report back

food&fish · Post by **food&fish** » Fri Jun 12, 2015 8:14 am

I dri aged some meat a couple of years ago just put a bit of meat on a ss rack over a tray of salt in the beer fridge
Some day I will build a dedicated one

wedwards · Post by **wedwards** » Fri Jun 12, 2015 10:58 am

Misty gully or whatever they are called now have a dry aging bag system that's very easy and works well regardless of your fridge type. I use that instead of buying a dedicated appliance as I don't have room

Gumb · Post by **Gumb** » Fri Jun 12, 2015 6:40 pm

Misty Gully are only wholesalers now. The retail side of the business was sold and is here : http://www.smokedandcured.com.au/banque ... arcuterie/

wedwards · Post by **wedwards** » Fri Jun 12, 2015 10:00 pm

Yeah that's the one - still haven't got used to the change in name and business

AussieBBQSmoke · Post by **AussieBBQSmoke** » Sat Jun 13, 2015 8:14 am

I found that the simplest and cheapest way to age beef is to buy a large sealed Cryovac bag of Porterhouse or Rump etc and leave it at the bottom of the fridge for 4-6wks. The meat is initially bright red but goes grey over a month or so while it is ageing. After 4-6wks, open it and rinse out the bad smelling blood and you end up with great aged beef. If you then cut it up and freeze it, it gets even more tender as the freezing breaks the meat down further. Marinading it later makes the meat even more tender. I can cut the aged beef med rare steaks with a fork!
Another way to make great tasty aged meat is to buy fresh beef, then vacuum seal it in a bag with some marinade liquid. Vacuum sealing draws the marinade deep into the meat. Age it like a cryovac bag.
Here's a pic from a famous US Steakhouse, see young red beef on left and aged grey beef on right.

2browndogs · Post by **2browndogs** » Sun Jun 14, 2015 10:29 am

Terry, what you are referring to is wet aging, as opposed to dry aging - you end up with a different result. Not bad, just different. Not sure about the freezing bit though on prime cuts.

AussieBBQSmoke · Post by **AussieBBQSmoke** » Sun Jun 14, 2015 3:34 pm

Sorry Fellas, yes this is Wet Ageing. It works very well though, many restaurants do it. I learned myself that freezing the meat makes it more tender, and a few Chefs that I've spoken to, do the same. Dry ageing or Hanging is done by many Butchers in their sealed sanitary meat fridge.
That pic is of a San Francisco Restaurant that is well known for great aged steaks.

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