# 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:** 3
**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, 7:13am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/41 "2009-07-13T07:13:16Z")
^hahaha it’s not for the faint of heart, especially if you’re a girly vegan. ---
**Author:** ![cougarspeed](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/cougarspeed/32/7468_2.png) [@cougarspeed](https://forums.speedlife.net/u/cougarspeed)\ **Post date:** [July 13, 2009, 8:26am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/42 "2009-07-13T08:26:05Z")
LOL I eat a dry aged ribeye at this place Jak’s every weekend with a few glasses of scotch. Anyone ever on this side of the country needs to eat there. If this works well for ya Josh i will have to rip off the plan. ---
**Author:** ![dawn](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/dawn/32/7209_2.png) [@dawn](https://forums.speedlife.net/u/dawn)\ **Post date:** [July 15, 2009, 12:59pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/43 "2009-07-15T12:59:08Z")
I’ve never had dry aged steak. I want to try it now! ---
**Author:** ![Harvey](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/harvey/32/5069_2.png) [@Harvey](https://forums.speedlife.net/u/Harvey)\ **Post date:** [July 15, 2009, 1:59pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/44 "2009-07-15T13:59:52Z")
This is the best DIY to date! One way you could cleanly control humidity would be to put a pan or bowl filled with calcium chloride in the fridge near the fan discharge (if it moves air). A specific gravity of 1.35 will try and maintain an 80% RH equilibrium at 36 degrees. Since your humidity is so much so lower than you’d like, you may start with a 1.2 specific gravity and work up. 1.35 is approximately 33% solution by weight. ---
**Author:** ![2TurboZ](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/2turboz/32/7577_2.png) [@2TurboZ](https://forums.speedlife.net/u/2TurboZ)\ **Post date:** [July 15, 2009, 4:00pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/45 "2009-07-15T16:00:43Z")
Can you build a carbon fiber knife and fork specially to eat this with? ---
**Author:** ![Quattro\_Krant](https://avatars.discourse-cdn.com/v4/letter/q/ac91a4/32.png) [@Quattro\_Krant](https://forums.speedlife.net/u/Quattro_Krant)\ **Post date:** [July 15, 2009, 8:30pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/46 "2009-07-15T20:30:13Z")
> [@Harvey](#): > > This is the best DIY to date! > > One way you could cleanly control humidity would be to put a pan or bowl filled with calcium chloride in the fridge near the fan discharge (if it moves air). A specific gravity of 1.35 will try and maintain an 80% RH equilibrium at 36 degrees. Since your humidity is so much so lower than you’d like, you may start with a 1.2 specific gravity and work up. 1.35 is approximately 33% solution by weight. Thank you Bill Nye ---
**Author:** ![Harvey](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/harvey/32/5069_2.png) [@Harvey](https://forums.speedlife.net/u/Harvey)\ **Post date:** [July 16, 2009, 5:07am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/47 "2009-07-16T05:07:40Z")
HAHAHA Our group uses salt as a desiccant, so I do this stuff all day long:nerd: Somehow, it never seems to come up in conversation. ---
**Author:** ![dmoffitt](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/dmoffitt/32/7455_2.png) [@dmoffitt](https://forums.speedlife.net/u/dmoffitt)\ **Post date:** [July 16, 2009, 8:50am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/48 "2009-07-16T08:50:32Z")
DO WANT ---
**Author:** ![9c1](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/9c1/32/7392_2.png) [@9c1](https://forums.speedlife.net/u/9c1)\ **Post date:** [July 16, 2009, 8:53am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/49 "2009-07-16T08:53:39Z")
Awesome. I’m interested to see how this comes out. ---
**Author:** ![fbrendan](https://avatars.discourse-cdn.com/v4/letter/f/d26b3c/32.png) [@fbrendan](https://forums.speedlife.net/u/fbrendan)\ **Post date:** [July 16, 2009, 9:10am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/50 "2009-07-16T09:10:43Z")
Subscribed. I had my first dry aged last Summer in Vegas and nothing has been the same since. ---
**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 16, 2009, 9:53am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/51 "2009-07-16T09:53:39Z")
> [@Harvey](#): > > HAHAHA Our group uses salt as a desiccant, so I do this stuff all day long:nerd: > > Somehow, it never seems to come up in conversation. OOOOOOOOOO IT COMES UP FINALLY TO USE IN CONVO!!! My job is like that too kind of lol. I get excited when i can actually use it lol ---
**Author:** ![Dtown611](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/dtown611/32/5340_2.png) [@Dtown611](https://forums.speedlife.net/u/Dtown611)\ **Post date:** [July 20, 2009, 7:54pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/52 "2009-07-20T19:54:16Z")
any new pics yet??? ---
**Author:** ![Nikuk](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/nikuk/32/7254_2.png) [@Nikuk](https://forums.speedlife.net/u/Nikuk)\ **Post date:** [July 20, 2009, 7:58pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/53 "2009-07-20T19:58:19Z")
> [@newman](#): > > OMG UNSUBSCRIBED > [@2TurboZ](#): > > Can you build a carbon fiber knife and fork specially to eat this with? LOLLIN’ ---
**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 21, 2009, 5:35am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/54 "2009-07-21T05:35:40Z")
> [@Dtown611](#): > > any new pics yet??? I will take some tonight. It has gotten a bit smaller and darker. The fat on the outside is all dried out and cracked, but no sign of any decomposistion. So far, everything is going as expected. ---
**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 21, 2009, 10:56am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/55 "2009-07-21T10:56:34Z")
sounds sexi ---
**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 21, 2009, 7:16pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/56 "2009-07-21T19:16:56Z")
![http://www.nyspeed.com/forums/attachment.php?attachmentid=10027&d=1248228982](http://www.nyspeed.com/forums/attachment.php?attachmentid=10027&d=1248228982) still haven’t decided how long i want to wait… Thinking 25 days… but may push it to 35. ---
**Author:** ![Motocrossx23](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/motocrossx23/32/5120_2.png) [@Motocrossx23](https://forums.speedlife.net/u/Motocrossx23)\ **Post date:** [July 21, 2009, 7:19pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/57 "2009-07-21T19:19:03Z")
Curious, but what does it smell like when you open the fridge? ---
**Author:** ![Smaefer](https://avatars.discourse-cdn.com/v4/letter/s/e79b87/32.png) [@Smaefer](https://forums.speedlife.net/u/Smaefer)\ **Post date:** [July 21, 2009, 8:35pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/58 "2009-07-21T20:35:25Z")
OMG that looks repulsive!!! ---
**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 22, 2009, 5:17am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/59 "2009-07-22T05:17:19Z")
> [@Motocrossx23](#): > > Curious, but what does it smell like when you open the fridge? like sweaty sex. not really…actually i don’t notice any odor at all, nothing bad anyway. Just smells like a hint of meat. > [@Smaefer](#): > > OMG that looks repulsive!!! agreed. Once it’s trimmed off and sitting on the grill…that’s the money shot. ---
**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 22, 2009, 5:54am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/60 "2009-07-22T05:54:09Z")
here’s a good time lapse of dry aged meat being cut…you can see how tender it is once you cut the outer layer/leather off. [Previous page](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250.md?page=2) [Next page](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250.md?page=4)