Dry aging fridge

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Jamouk

Jamouk

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Been looking to make my own as they seem to start off in the thousands to buy !

Anyone got any experience of this or can reccomennd a set up ? Looking at buying a smallish glass door wine cooler and adapting hopefully
 
Thanks had watched the first one will watch the second have just been reading an article on making one from a wine cooler seems getting one with a digital thermostat and getting below 40 degrees seems the key bits
 
Jamouk said:
Thanks had watched the first one will watch the second have just been reading an article on making one from a wine cooler seems getting one with a digital thermostat and getting below 40 degrees seems the key bits
Click to expand...
There's a fair bit more to it than these guys are understanding/showing, but irrespective of this, good effort, and hopefully you'll get the results desired :thumb:
 
Whilst I love the idea of a specific dry ageing fridge, I’ve already got a double door chiller in the garage, as well as an upright freezer, a small chest freezer and a fridge freezer most full of game or used for game - I’m currently trying these dry-ageing bags and will find out in a couple of weeks whether or not I’ve wasted a nice piece of Aberdeen Angus rump:popcorn:
 
wytonpjs said:
Whilst I love the idea of a specific dry ageing fridge, I’ve already got a double door chiller in the garage, as well as an upright freezer, a small chest freezer and a fridge freezer most full of game or used for game - I’m currently trying these dry-ageing bags and will find out in a couple of weeks whether or not I’ve wasted a nice piece of Aberdeen Angus rump:popcorn:
Click to expand...
I saw those advertised, please keep us updated.
 
Don't know if it's relevant but I've been using a similar fridge for several years , meat is okay for a max of 14 days, after that you get an algae bloom which can taint the meat and looks really disgusting . Fairly sure an infra red light be needed if you want to hang stuff for longer.
Mine is in the garage and in damp weather the meat just doesn't dry at all and won't last more than 10 days.
Flavour wise, there's feck all difference between say 7 and 12 days hanging.
Body shot deer don't last as long, it's a bit of a lottery due shot damage, keep an eye on them and use your nose to check daily.
 
Yes i think its supposes to develop a crust on the outside as you have to trim all that off , im going for a 30 day aging on this one , as long as it doesnt go slimy or start smelling bad hopefully it should be fine , im monitoring the temp and humidity daily and have a charcoal bag in there to keep the air purified , fingers crossed all seems to be going well so far !
 
I have just watched both videos. What a load of crap.
Take a tall fridge fit it with a good fan to keep the air moving constantly, a fridge is a dehumidifier, so you put a humidifier in a dehumidifier, not.

The reason meat gets wet in a fridge is that the moisture the fridge is pulling out of the meat is not getting removed through lack of air flow, and possibly the drain in the back being blocked.

You age something by removing the moisture slowly.

You cure something by putting it in salt, what does salt do, it takes the moisture away.

It aint rocket science.
 
'You age something by removing the moisture slowly'

^^This, and the main reason why commercial dry ageing units are much more expensive (and give more successful outcomes) than home made devices, which are tricky to set up, adjust humidity removal rates throughout the duration of the process, and regulate airflow rate, never mind direction.

That said, I've seen good results being obtained from diy set ups too, and hope the OP's quest is successful.

The bags work fairly well also, other things being equal, they permit the steady loss of moisture in a suitable environment.

Just as fridges do better at keeping stuff cold in a warm environment than in a cold one, drying stuff with the fridge in a damp environment isn't quite so straightforward either.
 
To be fair that is written by a company that sells dry aging fridges so they are hardly likely to say that it can be done without one of their fridges ... they mention the temp and the humidity both of which im monitoring daily and they are within the tolerances they specify in their article

Their fridges start at over 2.5k and ive put this together for less than £175 and hopefully fingers crossed it seems to be going well , I did do a lot of research before selecting a fridge and found one perfect for required temp and also opted for the glass door so i didnt have to keep opening it which is where the temp and humidity fluctuations can occur
 
Freeforester.
Can I ask why you would think the inside of a fridge is a damp enviroment. normal humidity in this country is about 50-60%, most fridges 25-30%, fridges strip moisture from whatever is put in them, until you get to freezing which is not what you want with a fridge, the colder you get them the more moisture they strip, BUT, you have to keep the air moving most fridge fans dont do a very good job, if you want to keep your milk cool there are fine.

Try working in a big drive in fridge with decent fans and see how much water you have to drink.

Also walk outside in cold weather and watch the temperature take moisture from your breath.
 
I have a pyrex dish under the meat which i keep filled with water to sort the humidity and also catch any meat / blood drips which seems to be working .. i have to turn the meat for first week once a day and then every three days for next 3 weeks and then once a week after that ... admittedly a proper dry aging fridge would be less labour intensive .. but not much else to do at the moment 😁
 
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