what type of cut is that?
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.
oh good call…
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.
2nd sentence of thread. Prime Cut Ribeye.
i’m worse at reading than ILC I guess…
I like Ribeyes a lot :tup:
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.
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.
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
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?
the brick of salt probably soaks up moisture in the air.
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.
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
^ I have that one and keep it on my nightstand during the real dry winter months.
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.
I saw the same special they said it was to regulate humidity and ionixe the air as I mentioned earlier.
<insert homo comment>
done
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%.
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