Video

Yes, you're definitely right about what you said. That's why I explicitly stated that it is overengineered.

Merhabalar. İllaki vardır, ama ortam küçüldükçe değerler çok hızlı değişebiliyor. Ayrıca etin bozulma olasılığı da artabiliyor. Nem kontrolü herhalde en zor kısmıdır projenin. Dolap yapmak mümkün değilse dry age poşetleri kullanabilirsiniz. Ben denediğimde gayet başarılı sonuç almıştım.

Thanks for the follow up! I've made some changes and will make an update video this fridge.

Thanks for checking in but I have been extremely busy with projects. Next video is about my outdoor kitchen and I'm just waiting for the right time. But my kitchen is getting old, too lol

Thanks for checking. I've been extremely busy with projects but I want to.. Very soon hopefully

Add sauce to dough then sprinkle cheese, sausage and pepperoni, and then more cheese. There ya go.

You probably could. I didn't know about this in the beginning. So, I have a UV filter film on the glass door. Haven't been hospitalized ever since lol

learn how to eat it raw dude

I'm still planning for some renovation :) thanks

Full recipe is on my channel 😁

Much appreciated! Been inactive for a while but planning to come back with MORE videos.

Of course! It's just like sunlight.

Hi. The wiring diagram should be affixed to the inside of the electric box cover. I brought a direct power line into the box for the fan. If you still cannot find it, open the evaporator fan and look for what color power wire it gets.

Thank you!

Who says it was a joke 😂

I'll put less for you next time if you sub lol

They make the pan a holey pan. Other than that it allows the food to get the wood flavor.

Thanks for stopping by and checking on the channel :) I am able to respond to messages only due to a very busy schedule. It's a True GDM26 fridge.

Thank you and good luck to you. All fridges will be different based their HP. Mine uses 500W when the compressor on. But I have no idea how much it costs Electricity rates are constantly rising in CT 🤷

Teşekkür ederim 👍Ben, et az dinlenmiş ise kıymaya katabiliyorum, veya menemen tarzı bir şeye atınca da kullanılabiliyor. Sucuğu bilemem ama ben muhtemelen yapmazdım. Ancak yapıp tecrübelerini paylaşırsan tecrübenden herkes faydalanabilir. Şimdiden yolun açık olsun :)

Thank you, David. There's only one way to find out, I guess. But I think the condenser area should always be super dry to prevent frosting.

Bu sistemde gerek yok. Tuz kullanılan sistemde ince ayar yapılamıyor. Bu şekilde parametreleri değiştirerek dinlenmenin etkisini değiştirebiliyorum.

Thank you, Mario. That was a sour/painful experience for me too. The dry aged ribeye videos are the result of this set up, actually. There's also an update video for this dry ager.

Much appreciated, Jacob. I can comfortably fit 8 very large ribeyes in it. It's a full sized single door soda fridge that you see in stores.

Thank you. Excellent question. A dry ager at this size is around $10K. You can get smaller ones for $1.8K. I needed the size and for my purpose it is definitely cheaper to go this way.

Çok teşekkür ederim.

It was stamped and sold as select grade. I have several experiences where choice grade came out even better than prime!

Mine was on the inside of the electrical box cover. When you use the ink bird it also controls the light circuit. I wanted to bypass that.

You mean, between 34F and 37F is low?

@@TheMangalGrill I realized my mistake. I thought this was a sausage /Salami drying chamber. I realize now that it's for dry aging beef. My mistake.

@@TheMangalGrill Cool build btw.

All good, sir. Thank you!

What for?

@@TheMangalGrill minimize uv exposure

In my update video I have installed the UV protection film.

I never said I use 32f, which I agree is very low. I use 34-36 and my top humidity level is 80. When the compressor kicks in, it can get below 60 but quickly climbs to 80. Dehumidifier kicks is if it goes beyond 80 and brings it down to 76. In the meantime, curing and dry aging are just not the same.

@@TheMangalGrill Thats why I am asking what are the parameters for meat aging I already know how to cure and mature.. but wanna get into aging beef would u mind explaining what is the ideal range of temp and Humidity and where did u get ur info from

I had researched a lot of sites and watched several videos and tried to compile everything in one video. So, this video explains it all if you want from the beginning to end. I wish you good luck and hope that you can dry age a nice slab to enjoy with your people.

@@TheMangalGrill so at the end what are the parameters ..

Around %75 humidity, 34F-36F temp, and about 1mph air circulation.

Thanks for the recommendation. In my update video I already applied it 😊

Glad to hear that! More videos finally coming after a super busy schedule.