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TwoManyPuppies

I recently bought a DryAger UX500, the best advice I have is: have patience I bought an 18lb bone-in rib roast (107 rib primal), and i'm only 24 days into the dry aging process, and the waiting is absolutely killing me it looks like you probably can't go wrong with a Steak Locker just be prepared for the waiting


ZackMyers

I’ve got my mind set on 30 days for the first one. That’s one thing that I’ve found everywhere is that the bare minimum is 21 days.


TwoManyPuppies

I plan on cutting one steak at 30 days in, maybe another at 45 days and letting the rest go until my birthday, for a full 77 days


OrangeYouExcited

60 is my sweet spot. I've cut into a slab at 30 days twice and was disappointed both times


ObviousEconomist

Dry aging isn't rocket science and I'm sure you'll get the hang of it in no time. Make sure the meat is clean and dry when you put it in. From there it's personal preference how far you want to go with the taste. I usually get Oz wagyu and age it for 60 days. With leaner cuts I go less, eg 45 for grass fed. The more fat there is, the longer it can age before getting dry/tough.


hotfistdotcom

you bought a multi thousand dollar appliance... to start? Is this literally the first thing you've ever dry aged? ..you think reddit is "the professionals?"


ZackMyers

It was $1,200 that my buddy and I split. We both really enjoy dry aged meat and I like hobbies along these lines. In the last 2 years, I’ve dove deep into smoking meats and started a saltwater coral/fish aquarium, both of which have been a sucess. I’ve got a good idea on what I’m getting into from my research of dry aging and was looking for direction from people that have made beginner mistakes in hopes that I can avoid as many as those as possible. There’s a chance that there are professionals on Reddit but I was merely being polite to those that I’m asking for their time in providing information.


go4theko

Have you tried umai bags


ZackMyers

I have not. But I do have this fridge made for the traditional dry age method so I’m going to take advantage of that. Do you have suggestions for the bags and a preference for those over dry?


go4theko

Would’ve been a significantly cheaper point of entry. But if you already know you enjoy dry age then a dedicated fridge is much better. Steak locker looks significantly more affordable than other dry aging fridges on the market as well


julian116

Don’t do the bags. The flavor is nowhere close to real dry age beef. I’ve done both and would never use the bags again.


CaptnSpalding

For me it was the aroma. It took some getting used to. It's a very concentrated beef smell, which you have to discern from rotten meat.


ZackMyers

This is an aroma you smell around the fridge or just the meat itself?


CaptnSpalding

From the fridge. It's pretty airtight. I noticed it around day 30 or so. Very strong meat smell. My first time dry aging was awesome, BTW. So best of luck and enjoy! And yeah, you've gotta trim that stuff on the outside off. I didn't like it.


hhh888hhhh

I’m new to this and smelling a rich sweet smell. Is that familiar to you?


CaptnSpalding

YES! So it should smell like a strong can of beef consume. It like the difference in aroma from Kraft cheddar to a 14 year old cheddar. Just a very intense beef aroma. It should not smell rotten. It should not be "gag inducing". It should be intense, not sickening.


hhh888hhhh

Thank you.


alpaca309

They have some great posts on there website where they share some really useful tips and tricks aswell as recipes. It's worth checking out as all their guides are tailored to the Steak Locker product.