It’s been a meaty spring for my dry-aging fridge. I’ve turned out chunk after chunk of marvelously dry-aged beef every few weeks. This post is finally to show that dry-aged beef isn’t a rocket science and can be easily done at home.
In search of perfection – the grill
This is the first phase of creating a fully adjustable charcoal grill made of concrete, bricks and steel that is continuously fed with new embers. This is the ideation and planning post before actually doing it. I call it the elevator grill.
Dry-aging refrigerator modification – part 3
I have previously changed a thermostat and added another temperature zone to my dry-aging refrigerator. I decided to upgrade it a bit more and now it is time to add a humidity controller to the fridge.
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Shout out to How to make everything
I’ve realized that I’m on a mission to make the ultimate burger myself from scratch. That includes my own self made cheese, dry-aged burger, and a sourdough brioche. Now I just have to pickle my cucumbers and make my own ketchup. But guess what? There’s a guy who’s already done all this. And more. Continue reading “Shout out to How to make everything”
Differences in beef butchering – new material for dry-aging beef
I got some new cuts to add to my fridge to continue my project of dry-aging beef. I used the same supplier, the same butcher and the same place where the meat was cut. Still the cut was different. This led me to find out the reasons for the variation.
Continue reading “Differences in beef butchering – new material for dry-aging beef”
Dry-aging beef, Part 3
Now that I’ve setup my dry-aging refrigerator, it was time to start dry-aging beef once more. This is a project. And as every good project needs a plan, here is my outline of my current plan and the first documentations.
Dry-aging beef, Part 2
Having proven that Dry-aging is a viable method to increase the quality of your steak, I continued to source a fattier chunk to get more taste from the meat. This time the breed I was able to get my hands on was Simmental from Lahisten kartano.