welcome friends welcome to the studio
uh no recipe today because we got a
delivery so
let's get it on to this hand truck and
into the studio
so
but wait there's one more
so these are the dry ager units they've
been sent over from germany
now dryager has given these to me i
haven't purchased them
they have they have been so so kind to
send me two of these units
um they're not paying me to use them
they're not paying me to talk about them
they've made no restrictions on what i
can say about them they are totally
confident
in their product um that they sent these
with absolutely no restrictions
so i get to use them for the next year
year and a half
for dry aging projects here on the show
but also
they're very versatile you can use them
to make sausages charcuterie dry aging
meats or dry curing meats
so let's get these unboxed and see what
they look like
very careful with the knife i don't want
to scratch anything
now i know there's going to be a lot of
people in the comments section who are
going to give me a hard
time because i didn't do this with one
of the diy solutions
and let me tell you i have my entire
life
done diy solutions for almost everything
from
lighting in this studio to my home
brewing equipment
and while it's great to to do that
fussing and i love that
fussing and finding stuff out i also
find in the end it's
often not that much cheaper when you
factor in the time
to buy the parts put the parts together
realize that some of the parts you
bought didn't work together
get other parts replace them and then
also you you end up with this
it's always going to chance what if it
stops working
what if in the middle of the night it
stops working what if i go away for a
week
and it stops working i know this
solution is bulletproof
and when i'm going to put food in it to
eat
that's what i'm looking for a
bulletproof solution especially
shooting this show so i decided that
these guys
were my best option
now with both of these units i got
the salt tray and the salt tray just
slides into the bottom like
that
okay so i've got them roughly in place
this is where they're going to live i'm
going to lift this one up so that
they're aesthetically the same height
because that's pleasing to me and i'll
build something to do that over the next
couple of days
on first blush i'm really impressed with
these units the build quality is
excellent
there are so many options inside for
shelves and hooks and hanging
so you can for smaller cuts of meat put
them on a shelf for larger primals you
can hang them off of these hooks
inside the units the temperature control
is extremely precise
as well as the humidity you can really
dial in your numbers exactly where you
want them to be
one of the reasons i chose these units
is they are specifically
built for doing what i want them to do
and that is dry aged meat and dry
cure salamis and chicouteri the interior
plastic is coated with an
antimicrobial to keep the inside clean
which is a problem in a do-it-yourself
solution there's lots of nooks and
crannies and little cracks where
things grow that you don't want to grow
the interior of this unit has been
designed with this purpose in mind
so i'm never going to have any problems
with things growing inside that i don't
want
growing inside another reason i chose it
is that there's an air circulator and
this air circulator draws
air through charcoal carbon filters and
it has a uvc
lamp inside there that zaps anything so
as it's circulating the air
it's cleaning it which i think is
absolutely amazing
and another reason i chose it is um the
humidity level
i don't have to add water or take water
away this unit automatically
controls humidity adds water when needed
takes it out when needed i don't have to
run a water line to it i don't have to
refill a tank i don't have to empty a
tank
seamless operation from a professional
designed unit and so a lot of people are
going to be asking why bother dry age
meat
what does it bring to the table dry
aging
allows the enzymes inside the meat to
start breaking it down which intensifies
the flavor
and softens it and at the same time you
lose a little bit of moisture which
helps to intensify the flavor even more
and so by doing it at home i'm going to
be able to play with different types of
meat for different aging periods and see
what really works what really works for
me what sort of flavors i like
what i can get out of the meat so stick
with us over the next 18 months as we
experiment with these two
cabinets we're going to do dried beef
pork fish we're going to play with
different time periods we're going to
see
what flavors we can develop we're also
going to do a lot of fermented and
dry cured chicory and sausage meats
i really want to experiment with
different flavors
and textures these two cabinets are
going to help me
do that so thanks for stopping by see
you again soon
you