Aging your beef

[Txdragon]

It's said that dry aged steaks are flavor X10.

Exactly. Think of it like when you make chicken stock, then let it continue to boil to reduce; it gets thicker in body and stronger in flavor. You're removing water and intensifying the flavor of everything left behind because of it. Same concept. You're also allowing the natural bacteria time to do their thing and break down the tissue, in turn, tenderizing.

[Copasspupil]

My current issue is running low on humidity. I can’t figure out how to add more moisture to the ice box. I have a medium size bowl in there as well with salt in hopes it adds some humidity to it. Here’s a pic of last twenty hours.

[Copasspupil]

Found the refrigerator. Got into it today. Cleaned it up in the outside, took it apart on the inside and trying to figure out the additional wiring I need to do. Plus clean the separator and have a few thing tomorrow to work in. Cleaning the condenser, fan and pump. I need to get some spray foam and get it ready for this weeks meat transfer. Hanging for two weeks for the buckboard bacon and two weeks left on the 35 days age strip. Pepsi GDM-12.

[Txdragon]

Very nice! I came really close to buying a couple soda coolers like this when a local Fred's store closed down. The owner of the building never returned my call after we discussed price and I was ready to pick them up..