Dry Ageing Beef - feralcoder/shared GitHub Wiki

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They say use a dedicated fridge to isolate smells, to control humidity fluctuation, and to limit bacterial introduction.

I've seen anecdotal reports that a wide range of humidity conditions still lead to rewarding results.

I'm using a multipurpose fridge with the following considerations:

• Other food in the fridge will be sealed, only. No veggies, no open cheeses. Drinks and containers only.
• Humidity will be uncontrolled, but I will monitor and track, for SCIENCE!!! (tm).
• I'm installing a 10W UVC lamp over the meat with aluminum reflectors surrounding to kill bacteria on an ongoing basis.

Other setup details:

• Each cut is lifted on a rack for airflow, over salt to keep drippings from getting funky.
• I'm using one biscuit fan. I'm afraid I may have too much airflow, my first 2 cuts are getting pretty light...

Every time I check, humidity is between 40% and 43%.

Temperature is holding between 35F and 40F.

I currently have 3 cuts ageing:

Here it is after 3 days in the locker:

I wasn't fully committed to this ageing experiment when I bought this, I should have gone bigger. After 30 days this one is pretty light, I wish I'd weighed it at the beginning.

On the right is the loin after 3 days. On the left is the rib roast after 10 days:

I wish I'd weighed this at the start, because 30 days in it's light! I hope I'm not overdrying it with this fan, it is moving a lot of air.

Here's the Stewart's loin after 1 day:

I didn't weigh this at the very start, but after 2 days in the locker it's XXX kg.

Patience...