Quote:
Originally Posted by DownhillGoat
Haha yeah anything under 28 days there isn't much of a difference.
I just got my thermal camera to find the refrigerant lines before I drill into the fridge to run the permanent wiring. After the koji steaks are out of there I'll tear it apart and start the dry-ager build. I'll be documenting the whole thing so I'll post it here or a link to it at least.
The quick and dirty:
Temp/humidity control - Inkbird Ihc200 and Itc308. The temp control won't be an issue for dry-aging, as it needs to sit at 0-4C anyway. For curing sausages it needs to be about 15C, in which case I'll need to use the temp controller to run the fridge. Bluetooth thermometer and hygrometer to measure and trend.
Humidity - Honeywell cold mist humidifier tied into the Inkbird. Salt block if I need to reduce humidity. Likely not a dry-age issue, possibly a curing issue.
Airflow - cheap USB desk fan
Fridge was a Marathon 4.5 cu/ft bar fridge I got from Costco. Thought about picking up a second so I can do curing and aging at the same time. Sadly they went up $80 since I bought mine. 
Likely going to tie it into a UPS as well in the event of a power failure, but need to see if that'd even handle load. |
Yeah, I knew 14 days wasn't enough, but that's when the fridge died and once it had come up to room temp I didn't want to start aging again in another fridge.
I'm watching for sale on a couple of matching bar fridges that fit the existing holes in the bar, and will be up and running for attempt number two. Definitely interested to follow along your progress - please keep posting!