Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
This is pretty cool, doing it in the unit you have!
Are you trimming anything on these? They look great! I just steaked out an 18lb rib subprimal last night that went 42 days in an Umai bag. I don’t have the equipment for the way you do it, but that is awesome to have set up like that!
There's a facebook page dedicated to dry age called "The SteakAger Family" they also sell a machine that hooks up to an App. I have not tried it and seems many owners had issues. But for questions about smell and process there are many people on there that are happy to share information and their experiences. I have been curious about doing it but right now just not ready to take the plunge. I do like dry age at 30 days but never tried more than that. I did notice on dry age that pairing with beverage seems to matter more in my opinion as that funk does resemble cheese.
This is pretty cool, doing it in the unit you have!
Are you trimming anything on these? They look great! I just steaked out an 18lb rib subprimal last night that went 42 days in an Umai bag. I don’t have the equipment for the way you do it, but that is awesome to have set up like that!
Ty! Yes, I cut off individual steaks and trim edges. I take edges and make dry aged butter! Nothing goes to waste!
There's a facebook page dedicated to dry age called "The SteakAger Family" they also sell a machine that hooks up to an App. I have not tried it and seems many owners had issues. But for questions about smell and process there are many people on there that are happy to share information and their experiences. I have been curious about doing it but right now just not ready to take the plunge. I do like dry age at 30 days but never tried more than that. I did notice on dry age that pairing with beverage seems to matter more in my opinion as that funk does resemble cheese.
Yes, when I did 60 days, I got idea to try a Sauternes with it. I plan on doing that with 100 days.
FYI, I don't have a Steakager. I made my own fridge but thanks for FB recc. I too was worried about smells, but that went away after my first meal!
If you read my original comments again you will notice I suggested it could be roughly 10 days based on what that particular company bases their aging process on. I know I'm not versed in this like many others here are but, IMHO any aging, be it 1 day or 30 will garner a better cut of beef than no aging at all.​
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