I tasted a 100 day aged ribeye the other day. Man was it good, it was just a taste but I want more! Someone talk some sense into me that I should not buy a fridge just to age my beef at home.
Another crazy idea, buy a fridge for aging beef?
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I don't think it's so crazy. Originally bought as a multi-use second refrigerator back in 2002, ours originally started it's life in a basement storage closet and since we moved here in 2006, it's been out in the garage. Still kicking too!. Also, by multi use I mean it served as a kegerator for our BBQ parties, sausage curing, extra cooler space for Holidays and extra freezer space for freezing the bulk made Food-saver product. Actually, it's been a couple years since we kept a keg and at least two years since I made sausage but it does come in handy with water bottles and beer (mostly water bottles these days) for when we work in the yard.
Being pro about this and probably what you left shoulder demon was already telling you.....I'd definitely go for it Kuan!
I say go for it! It's pretty common around here. We have low humidity. Most use a pretty good size one door or mini fridge.. You can only age primal cuts as far as I know. I've heard single cuts don't make it. I seen some rigs with a hole drilled out on the side and a tube place through with some sort of fan for circulation. My buddy used a 3" flex tube and a computer fan to cut cost. Depending on the size of your seal you will probably need some drinking type straws between the seal to let out the air. If you get hooked you can just cut the seal. You can almost watch the shrinkage. A untrimmed primal is probably best. 100 days? I don't know :>)
LOL! You enabler! At first I was thinking small but you're right, larger might be better. Though I might be a bit hesitant to put it in the garage if I used it for a couple of 107s. Imagine keeping that much money where someone could walk away with it.
I decided to go completely crazy used a great big o'l 8 foot chest freezer. Added a humidifier, dehumidifier, temp control and now use it for aging sausages as well as dry aging meats.
Here is a good primer from Kenji - at first he declared it wasn't a good idea / worth it but we set him straight with the errors in his ways.
Then he jumped in whole-hog as they say. As long as it's done right it is spectacular.
If you do make a multi-use cabinet, make sure that you clean it out very well between batches because some of the diferent cultures / bacteria don't play well with each other.
Here we have what we would consider a nuisances. The Javelina, it's best to hang them for some time and even better to dry age certain quarters. This is like bowling on Sundays. You can go out and harvest in the matter of minutes.. They are very succulent when soaked and dry aged. Just sayin. Come on down!!!