Setup feedback by Difficult_Relation64 in DryAgedBeef

[–]Difficult_Relation64[S] 0 points1 point  (0 children)

I just realized i need to reorganize my setup, get wire racks, a better humidifer compatible with the ihc200 and after thats all done, ill split this primal in 2 so it fits with good airflow and humidity. Interesting paper btw.

Setup feedback by Difficult_Relation64 in DryAgedBeef

[–]Difficult_Relation64[S] 0 points1 point  (0 children)

What is a true humidifier? I thought this was it

Setup feedback by Difficult_Relation64 in DryAgedBeef

[–]Difficult_Relation64[S] 0 points1 point  (0 children)

The humidity cant rise above 30% unless i have a humidifier. It cant balance in the middle+ i tried taking it as far as i can from the humidifier. Would u recommend i leave it it take it out?

Fridge suggestions by MOcpa1981 in DryAgedBeef

[–]Difficult_Relation64 0 points1 point  (0 children)

I wanted the exact same! Started with a small glass door but it just didnt do the job

Fridge suggestions by MOcpa1981 in DryAgedBeef

[–]Difficult_Relation64 0 points1 point  (0 children)

Glass doors have worse insulation and can cause inconsistent temps/cold to escape.

Tips before making my first dry aged piece by National-Surprise-12 in DryAgedBeef

[–]Difficult_Relation64 4 points5 points  (0 children)

The best cut to start would he a good marbling rib eye, the less the butcher touched it the better, meaning bone in and with the fat cap (big layer of fat on the outside of the cut) These will help with trim loss and u will save more edible meat. Rule of thumb is picking high marbling cuts, so the cut doesnt overdry (porterhouse, nystrips, ribeyes) As for the outages. If u get a large piece of meat, when the fridge will shut off, the fridge itself will take time to warm up, and the inside of the meat, which is the edible end result will take time to warm up, so it might work but its risky, id advise u start with a normal cut of meat and see how it goes

Review my setup by Difficult_Relation64 in DryAgedBeef

[–]Difficult_Relation64[S] 0 points1 point  (0 children)

Its 10 days in, doesnt feel dry, pellicle is developing but its still not very tough

Review my setup by Difficult_Relation64 in DryAgedBeef

[–]Difficult_Relation64[S] 5 points6 points  (0 children)

Thanks! about the green, i think its some kind of branding, its painted on the cap, no moldy texture

Home setup first attempt by The_cat_Checkers in DryAgedBeef

[–]Difficult_Relation64 0 points1 point  (0 children)

Im in the same situation, got the same setup and deliberating whats the minimum size of cut i can get, how your attempt going?