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Dry aging Prime rib

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    Dry aging Prime rib

    After reading all the reviews on the exceptional taste and texture on dry aged beef, I decided to take the plunge and try my hand. Having received a used refrigerator from my Brother in law when he remodeled his kitchen,Click image for larger version

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    I decided to dedicate it to aging my first rib roast.

    After cleaning the fridge well, and sanitizing with StarSan, (all you home brewers will be familiar with this) I set it up with a fan and wet bulb thermometer. Click image for larger version

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    The water jugs are for thermal regulation when the door is opened per Meatheads technique,
    Here is how to dry age and wet age beef at home and save a lot of money in the process.


    I then placed the roast on the lower rack and sealed the door with a "do not open" sign.

    Click image for larger version

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    I'll probably check back on it in a week or so to ensure the temp is steady then let it go for the duration. Will keep posting with updates. Wish me luck!


    #2
    Looks like you will be eating good about the end of January.

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      #3
      Let us know how it works out! I use the Umai system a lot. Was thinking I will soon turn one of my fermentation fridges into a dry aging machine. Yep, I am very familiar with StarSan.

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        #4
        Good luck.

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          #5
          I tried this method too...wrapped prime rib in cheese cloth for a week, trimmed, rubbed - then smoked in the KBQ and seared when it reached 120 degrees. Best cooked I’ve ever done!
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            #6
            Nice! Merry Christmas!

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