Steak Locker: Dry Aging Steak Fridge

avibug

Found this online and thought some here might be interested:  

https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge?ref=nav_search 

It is a home dry aging fridge that is raising funding on Kickstarter.  I know that some on the forum dry age meat at home without the use of a dedicated appliance.  Curious what you think of this, and whether it is easier / safer / more effective than other ways of dry aging meat at home.  

And no, I don't have any affiliation with this product.  

nolaegghead

OMG.... WE'RE ALL GONNA DIE!!!!!  (at least pantsypants is)

from link:

SAFETY CAUTION

Some people dry age steaks inside their regular fridge. This is not recommended (in fact, it is illegal in a commercial environment) as the environment in your fridge is not suitable for dry aging. Even popular dry bag short term dry aging can be dangerous. In the main this is due to the high humidity and highly fluctuating temperature in your household fridge that promotes bacterial growth which in turn can cause foodbourne illnesses and ruin your meat. In addition to high humidity, it lacks a germicidal inhibitor such a Spectrum UVC lamp.

RRP

nolaegghead said:

OMG.... WE'RE ALL GONNA DIE!!!!!  (at least pantsypants is)

from link:

SAFETY CAUTION

Some people dry age steaks inside their regular fridge. This is not recommended (in fact, it is illegal in a commercial environment) as the environment in your fridge is not suitable for dry aging. Even popular dry bag short term dry aging can be dangerous. In the main this is due to the high humidity and highly fluctuating temperature in your household fridge that promotes bacterial growth which in turn can cause foodbourne illnesses and ruin your meat. In addition to high humidity, it lacks a germicidal inhibitor such a Spectrum UVC lamp.

I'd be living on borrowed time if I believed that bull sh*t!

nolaegghead

If I may add - that statement from the kickstarter is complete BS.  The problem with refrigerators is it's too dry.  Your "crisper" drawers are supposed to be a humid haven for your vegetables.

The problem with aging and it being too dry is you can get a crust that keeps the meat from drying.  I had this problem with bresaola in my house, where the humidity averages around 45%.  You really want to be around 70%.  Probably a freezer run between 33 and 39F will have higher humidity.

nolaegghead

And the fluctuating temperatures?  I LAUGH at that sh*t.  That 15 pound sub-primal does not respond to fluctuating temperatures.  It stays at the same temperatures, very slow to change.  Poo is spewing.  Fear mongering only works on the ignorant.

Eggcelsior

BOOM. $100. And, it's pink.

EDIT: This was my 30 second craigslist kickstarter

nolaegghead

@eggcelsior - you're wife must love you veryverymuch.  

You need to paint a large hello kitty on it.

Eggcelsior

nolaegghead said:

@eggcelsior - you're wife must love you veryverymuch.  

You need to paint a large hello kitty on it.

I am actually picking her up from the train station around 7. I'm going to show it to her to see if I can get it this weekend. 

I should have added that this was a search I did. Still, it seems perfect for something most deem disgusting.