^hahaha it’s not for the faint of heart, especially if you’re a girly vegan.
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.
I’ve never had dry aged steak. I want to try it now!
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.
Can you build a carbon fiber knife and fork specially to eat this with?
Thank you Bill Nye
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.
DO WANT
Awesome. I’m interested to see how this comes out.
Subscribed.
I had my first dry aged last Summer in Vegas and nothing has been the same since.
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
any new pics yet???
LOLLIN’
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.
sounds sexi
still haven’t decided how long i want to wait… Thinking 25 days… but may push it to 35.
Curious, but what does it smell like when you open the fridge?
OMG that looks repulsive!!!
like sweaty sex.
not really…actually i don’t notice any odor at all, nothing bad anyway. Just smells like a hint of meat.
agreed. Once it’s trimmed off and sitting on the grill…that’s the money shot.
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.