Turning my freezer into a dry age meat locker?

Mud Pig · April 2010

Hey Guys,
I actually have a freezer in my basement that came with my house. Thus far I haven't used it at all. Its just plugged in and sitting there. Is there a way I can turn it into a drying and aging meat chamber? I'd like to do the whole dry aged steak thing at home. Should save me a few bucks on buying them straight from the market.

Likewise, can you use a freezer as a second fridge for air drying chicken and what not? Thinking that when the time comes for some spatchcock chicken it might be better if I'm not air drying them in our normal fridge.

Thanks,

MP

Cheyco · April 2010

Lots of homebrewers use these to control fermentation chambers and keggerators, should work for you too.

Humphrey Chimpden Earwicker · April 2010

you don't need a large dedicated fridge like that (or freezer i guess, in your case) to age just one subprimal at home. you can do one in your regualr fridge.

if you can run the thing at or above freezing, you'd be good to go, though. 30F+ and you should be fine.

you are probably spending 20 bucks a month running and old freezer with nothing in it.... me? i'd unplug the freezer and put the subprimal at the bottom of my regular old fridge

don't consider doing steaks themselves. you really need to do the subprimal and then cut it into steaks.

search the site for dry-aging. there's a lot there.

most don't care to have me typing any more about it.

Mud Pig · April 2010

I've been reading up online. I guess I should plug it in. I think I'm going to see if the freezer can be set above where it will actually freeze meat and just use it to air dry chicken and to keep my meats.

The more I keep away from the kitchen fridge with my raw meats and weird concoctions the happier my wife is.

Humphrey Chimpden Earwicker · April 2010

i think meat (beef) can be kept as low as 28-30 without actually freezing solid. dunno.

colder temps will slow aging. not a bad thing necessarily. need to be under 40 anyway.

be very careful with the online methods for dry aging. for a long time there's been a method out there involving towels. that's cr^p. you don't want anything on the meat, especially towels. you gain nothing by using them, and they can be messy and encourage bacterial growth

you can use the dry aging bags. that's not at all the same as laying cotton towels on the meat. but it's either the dry-age bags or just go commando.

and trimming is sacrilege... it removes everything you worked for.

Ripnem · April 2010

Stripsteak,

I made a joking comment to Hoss yesterday about his 'short' version of dry aging, but truly do enjoy trying to soak in as much info as you put out here. I know that makes me a bit lazy on the learning, but shoot, it's been working great so far. :P

Don't hold back man. Let it out

Mud Pig · April 2010

I will see what temp I can get it too. I just don't want the birds or the meat to freeze while I'm using the freezer as my prep fridge. Likewise, don't want to have to go buy a fridge just for meat so hopefully it will work.

Humphrey Chimpden Earwicker · April 2010

why not just use your regular fridge? how much chicken are you prepping? :unsure:

deepsouth · April 2010

Cheyco wrote:

Lots of homebrewers use these to control fermentation chambers and keggerators, should work for you too.

yes, we do!

Turning my freezer into a dry age meat locker?

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