Dry Aging Chamber

Discussion in 'Professional Chefs' started by chefjeff808, Dec 3, 2015.

  1. chefjeff808

    chefjeff808

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    So I've made a charcuterie chamber that works amazingly. I am able to control humidity, airflow and temperature. I was wondering if I could apply the same idea to make a dry aging chamber. Any thoughts (specific temp & humidity levels) or links to articals I should read up on?
     
  2. hashbrownclown

    hashbrownclown

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    I cannot wait to see the outcome of this post !:) I am wanting to get into the old school world of smoked meats. I am mulling the idea of setting up a smoke house (cold) to start curing meats. I am waiting on spring and gathering my thoughts on exactly how I want this build to function. Nice to meet you Chefjeff. 
     
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