# DIY: All that is MAN!!! v. Dry Aged Steak **URL:** \ **Category:** NYSpeed Off Topic\ **Created:** [July 8, 2009, 12:19pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250 "2009-07-08T12:19:45Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![boardjnky4](https://avatars.discourse-cdn.com/v4/letter/b/96bed5/32.png) [@boardjnky4](https://forums.speedlife.net/u/boardjnky4)\ **Post date:** [July 9, 2009, 12:15pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/21 "2009-07-09T12:15:36Z")
what type of cut is that? ---
**Author:** ![ILC](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/ilc/32/5337_2.png) [@ILC](https://forums.speedlife.net/u/ILC)\ **Post date:** [July 9, 2009, 12:17pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/22 "2009-07-09T12:17:54Z")
did you wash the rags before you put the meat in them? I would suggest it … or you’ll be eating tiny little bits of the rag ---
**Author:** ![boardjnky4](https://avatars.discourse-cdn.com/v4/letter/b/96bed5/32.png) [@boardjnky4](https://forums.speedlife.net/u/boardjnky4)\ **Post date:** [July 9, 2009, 12:19pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/23 "2009-07-09T12:19:35Z")
> [@ILC](#): > > did you wash the rags before you put the meat in them? I would suggest it … or you’ll be eating tiny little bits of the rag he’s gonna have to cut off the outsides of the steak anyway, they will have gone bad before the end of the process. ---
**Author:** ![ILC](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/ilc/32/5337_2.png) [@ILC](https://forums.speedlife.net/u/ILC)\ **Post date:** [July 9, 2009, 12:20pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/24 "2009-07-09T12:20:22Z")
oh good call… ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 9, 2009, 12:24pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/25 "2009-07-09T12:24:08Z")
yeah, outter layer of meat is cut off. Also, i used the inner most towels, the ones less likely to have been touched by dirty walmart employees/customers while sitting on the store shelves. > [@boardjnky4](#): > > what type of cut is that? 2nd sentence of thread. Prime Cut Ribeye. ---
**Author:** ![boardjnky4](https://avatars.discourse-cdn.com/v4/letter/b/96bed5/32.png) [@boardjnky4](https://forums.speedlife.net/u/boardjnky4)\ **Post date:** [July 9, 2009, 12:25pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/26 "2009-07-09T12:25:44Z")
i’m worse at reading than ILC I guess… I like Ribeyes a lot :tup: ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 9, 2009, 12:33pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/27 "2009-07-09T12:33:45Z")
since i’m lucky enough to have a fridge with a light i can turn on/off inside the fridge…i’m going to look into buying a replacement UV-C bulb to kill off any bacteria. ---
**Author:** ![RobtC](https://avatars.discourse-cdn.com/v4/letter/r/51bf81/32.png) [@RobtC](https://forums.speedlife.net/u/RobtC)\ **Post date:** [July 9, 2009, 12:54pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/28 "2009-07-09T12:54:33Z")
i don’t know if it can be used for this application or not, but what about that gel they sell at cigar stores to control the humidity? ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 9, 2009, 1:47pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/29 "2009-07-09T13:47:44Z")
> [@RobtC](#): > > i don’t know if it can be used for this application or not, but what about that gel they sell at cigar stores to control the humidity? good call. I was thinking anything that increased the surface area for water evaporation. I’ll look into that if my other ideas don’t work, but before the moss idea. ---
**Author:** ![justa4door](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/justa4door/32/7259_2.png) [@justa4door](https://forums.speedlife.net/u/justa4door)\ **Post date:** [July 10, 2009, 4:49am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/30 "2009-07-10T04:49:41Z")
Im sure that fridge has a built in de-humidifier… best bet is to find a “older” fridge that did not have all that new fangled technology. so even if you get that gel shit its going to pull as much humidity out it possibly can. (dry air = cold air ) But :tup: looks good ---
**Author:** ![JustinH](https://avatars.discourse-cdn.com/v4/letter/j/9fc29f/32.png) [@JustinH](https://forums.speedlife.net/u/JustinH)\ **Post date:** [July 10, 2009, 6:55am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/31 "2009-07-10T06:55:21Z")
I was watching this steak special on the food channel a few weeks back. Two of the big Chicago steak houses who age their own meat in lockers like that have an entire wall of salt blocks, it was some special kind of salt. I’m sure a brick of salt would be more than enough to flavor what you are doing, or does the brick of salt play another role in seasoning the meat? ---
**Author:** ![boardjnky4](https://avatars.discourse-cdn.com/v4/letter/b/96bed5/32.png) [@boardjnky4](https://forums.speedlife.net/u/boardjnky4)\ **Post date:** [July 10, 2009, 6:58am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/32 "2009-07-10T06:58:24Z")
the brick of salt probably soaks up moisture in the air. ---
**Author:** ![9ONA3OOZX](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/9ona3oozx/32/7242_2.png) [@9ONA3OOZX](https://forums.speedlife.net/u/9ONA3OOZX)\ **Post date:** [July 10, 2009, 7:30am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/33 "2009-07-10T07:30:29Z")
WOW that’s a lot of meat… More than you can probably finish on your own, need help? You should invite newman over for dinner. ---
**Author:** ![JayS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/jays/32/15375_2.png) [@JayS](https://forums.speedlife.net/u/JayS)\ **Post date:** [July 10, 2009, 7:37am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/34 "2009-07-10T07:37:19Z")
> [@LAFENGAS](#): > > - **Humidity:** …i’ve read that about 75%-85% Humidity is ideal. This is not humid enough to promote bacteria growth, but not dry enough to dry out the meat, further shrinking it. > > As it sits right now, I have the temperature in the fridge stabilized around 35°F, but the humidity is at 40%. I’m still playing around with how exactly to get the humidity up. Right now i have a bowl of water in there with a damp rag…but i don’t know how well that works. I don’t see how it will be possible to get 75+% humidity in a fridge. The cooling and circulating of air has a drying effect. It’s the reason why people suggest putting wet electronics in the fridge to help get the moisture out. Maybe go with a small ultrasonic humidifier rigged to a timer so it will cycle on every hour or so (or as required to keep the humidity up. I’d find a way to automate it because I think it’s going to be a battle between the humidifier trying to keep it moist and the fridge trying to keep it dry. [http://www.amazon.com/Germ-Guardian-H1000-TableTop-Humidifier/dp/B000ZPKVMM/ref=sr\_1\_17?ie=UTF8&s=hpc&qid=1247236561&sr=1-17](http://www.amazon.com/Germ-Guardian-H1000-TableTop-Humidifier/dp/B000ZPKVMM/ref=sr_1_17?ie=UTF8&s=hpc&qid=1247236561&sr=1-17) ^ I have that one and keep it on my nightstand during the real dry winter months. ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 10, 2009, 9:13am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/35 "2009-07-10T09:13:19Z")
Nothing interesting to report. Changed the towels, wrapped it back up as i did before and placed it back in the fridge. appears to be getting a deeper red and noticabley dryer. ![http://www.nyspeed.com/forums/attachment.php?attachmentid=9902&stc=1&d=1247242346](http://www.nyspeed.com/forums/attachment.php?attachmentid=9902&stc=1&d=1247242346) ---
**Author:** ![RobHimself](https://avatars.discourse-cdn.com/v4/letter/r/e480ec/32.png) [@RobHimself](https://forums.speedlife.net/u/RobHimself)\ **Post date:** [July 10, 2009, 10:56am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/36 "2009-07-10T10:56:16Z")
> [@boardjnky4](#): > > the brick of salt probably soaks up moisture in the air. I saw the same special they said it was to regulate humidity and ionixe the air as I mentioned earlier. ---
**Author:** ![ILC](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/ilc/32/5337_2.png) [@ILC](https://forums.speedlife.net/u/ILC)\ **Post date:** [July 10, 2009, 11:01am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/37 "2009-07-10T11:01:28Z")
\ ---
**Author:** ![RobHimself](https://avatars.discourse-cdn.com/v4/letter/r/e480ec/32.png) [@RobHimself](https://forums.speedlife.net/u/RobHimself)\ **Post date:** [July 12, 2009, 10:59am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/38 "2009-07-12T10:59:09Z")
> [@ILC](#): > > i like larges penises done ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 13, 2009, 6:53am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/39 "2009-07-13T06:53:52Z")
Had a 45 day dry aged prime rib steak this weekend in toronto as a benchmark for comparison. fricken awesome! Anyway…it’s day 5. I removed the towels and started storing it in the refrigerator with no cover or anything, it’s open to air now and will remain this way through the remainder of the aging process. _Notes:_ The fat in considerably dryer, shows signs of cracking and splitting. The meat is getting darker. No signs of anything foul-smelling. Temperature has been constant around 34-36°F but the humidity is a bit lower then i originally planned at about 50%. ![http://www.nyspeed.com/forums/attachment.php?attachmentid=9920&stc=1&d=1247493076](http://www.nyspeed.com/forums/attachment.php?attachmentid=9920&stc=1&d=1247493076) ![http://www.nyspeed.com/forums/attachment.php?attachmentid=9921&stc=1&d=1247493115](http://www.nyspeed.com/forums/attachment.php?attachmentid=9921&stc=1&d=1247493115) ![http://www.nyspeed.com/forums/attachment.php?attachmentid=9922&stc=1&d=1247493154](http://www.nyspeed.com/forums/attachment.php?attachmentid=9922&stc=1&d=1247493154) ---
**Author:** ![newman](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/newman/32/7569_2.png) [@newman](https://forums.speedlife.net/u/newman)\ **Post date:** [July 13, 2009, 6:57am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/40 "2009-07-13T06:57:16Z")
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