Glad to see you back with more content. It seems clear that you're obsessed with dry-aging, which is good for us viewers, who can sit back and watch your trial and error, rather than plunking down our own money for every applicable product that hits the market. One tech note - the audio quality is spotty and there's some horribly distracting background noise in some spots. Hopefully, you can work those issues out going forward. Thanks!
Unfortunately the shed has a steel roof and yesterday it was raining cats and dogs. I thought the mic wouldn't pick it up but it did. Lesson learned, won't film again when it is hammering down 😞
A note for filming. When a display flickers like that your frame rate is a multiple or the same as the frequency of the AC power. If you change your framerate you can get that to stop.
Jealous. I’m glad you got it. I’ve been following this company for a while waiting for them to start producing in America. Can’t wait to see the things you make. And your steak locker review was heart breaking... all that meat!
Marc you can currently order the dry ager in the US. The bigger model is a different name in the US. But you can preorder now for delivery later this year.
I have this fridge. Big miss take heavy loading from scratch. It won’t cope with it. Load two joints, wait few days, load two joints, bit longer load. If you load this fridge with a good deal of meat (from empty/new) it will struggle to cope. It will work full, mine does, but gently gently. When you take some joints out, replace them. That way the fridge is coping with “modest amounts” of moisture. I learned the hard way.
yeah, as "high-tech" as this may be, it is basically still a fridge with moisture regulation. And meat holds temperature pretty good, BECAUSE it is mainly water. So yeah. Do it step by step and it will work properly. Its like with any climate, do small adjustments instead of big, sudden ones.
Hi, why your old machine has water tank and new one doesn’t?! Can you tell me more about water tank function on old model and how new one make it without water tank?!
I have had no issue with opening the door multiple times during the dry aging, especially when I've had several pieces of meat in there. Its not something I've ever thought about or had an issue with
Hi, and thank you for great content. Your video, among others, were the reason I decided to purchase a dx-500 premium s. I really wonder if you monitored the humidity in your chamber at different settings? My dx-500 do not respond well. For example now I have the setting at 65%, but the rh averages at about 77%. How does your chamber respond? Kind of worried. :)
Thoroughly enjoyed the great level of detail in the video, the podium does take it to another, higher, level. Would you please post a link to get you commission for the purchase of the color changing lights? You sold me!
Are these agers exclusively for meat? What other applications can be used for? How about cheese which requires certain temperatures and RH ranges ? Thanks.
Hi Richard, the UX750 is a USA only machine, that is the same as the DX500 but is NSF and UL certified. So this is for commercial applications. The UX1500 is the equivalent version of the DX1000. Have a look at the US Dry Ager website for more information
@@HectorsSmokeHouse thanks im interested in buying one been looking at so many brands just want to buy the right one that will last ,this one is on top of my list
the salt blocks do nothing accept look cool. Or atleast there is no science to indicate otherwise that i have been able to find. Have you actually read any studies about this or is it just "we have always done this". Salt is also quite stable and i find it hard to believe that it would just aerosolize with a slight breeze blowing over it and if the salt is not in contact with the beef it will not draw moisture from it. The dry ager is supposed to regulate the RH by itself and it has adequate air circulation to facilitate this so i really dont see how it would help in the moisture department either.
One day I'm gonna buy this I promise! I'm gonna buy 2 - one for meats and one for my spices. My country is pretty humid. This dry ager is everything.
Glad to see you back with more content. It seems clear that you're obsessed with dry-aging, which is good for us viewers, who can sit back and watch your trial and error, rather than plunking down our own money for every applicable product that hits the market. One tech note - the audio quality is spotty and there's some horribly distracting background noise in some spots. Hopefully, you can work those issues out going forward. Thanks!
Unfortunately the shed has a steel roof and yesterday it was raining cats and dogs. I thought the mic wouldn't pick it up but it did. Lesson learned, won't film again when it is hammering down 😞
BEST video on dry age guide.
You deserve more views
A note for filming. When a display flickers like that your frame rate is a multiple or the same as the frequency of the AC power. If you change your framerate you can get that to stop.
oh wow, never thought of that. 60hz, 30fps, 60fps, 120fps, and now I understand why my camera has the option for 59fps
Great review I’m glad you posted this video! I look forward to seeing how the dry aged comes along!
Around 30 days time, we should see the first results 😁
I am 2 minutes into this video and I have to say, even just the first two minutes, I wanna buy this thing cuz that intro and b-roll was mesmerizing 🤤
thank you for the complete detailed review
No problem 👍
So Great! David is full of creative and interesting friend than my imagine! Interesting
Jealous. I’m glad you got it. I’ve been following this company for a while waiting for them to start producing in America. Can’t wait to see the things you make. And your steak locker review was heart breaking... all that meat!
Looking forward to seeing how the meat comes out, no more heartbreaks I hope 😁
Marc you can currently order the dry ager in the US. The bigger model is a different name in the US. But you can preorder now for delivery later this year.
Awesome stuff! Keen to watch your dry aging journey
Its going to be fun, cannot wait to cook some of the meat that is currently in there :-)
Hi, would you mind telling me the difference between older DX 1000 and the newer DX 1000 Premium and Premium S models?
I have this fridge. Big miss take heavy loading from scratch. It won’t cope with it. Load two joints, wait few days, load two joints, bit longer load. If you load this fridge with a good deal of meat (from empty/new) it will struggle to cope. It will work full, mine does, but gently gently. When you take some joints out, replace them. That way the fridge is coping with “modest amounts” of moisture. I learned the hard way.
yeah, as "high-tech" as this may be, it is basically still a fridge with moisture regulation. And meat holds temperature pretty good, BECAUSE it is mainly water.
So yeah. Do it step by step and it will work properly. Its like with any climate, do small adjustments instead of big, sudden ones.
I’m glad you understood what he was saying cause I’m lost.
Hi, why your old machine has water tank and new one doesn’t?! Can you tell me more about water tank function on old model and how new one make it without water tank?!
I've been looking at one of these, very interested in your videos.
Many more videos to come in the next few months 😁😁
Can you open the door multiple time or you cannot touch it before 1 month ? Like open for like 20sec max ...
I have had no issue with opening the door multiple times during the dry aging, especially when I've had several pieces of meat in there. Its not something I've ever thought about or had an issue with
great video, thank you for your time!
Hi, and thank you for great content. Your video, among others, were the reason I decided to purchase a dx-500 premium s. I really wonder if you monitored the humidity in your chamber at different settings? My dx-500 do not respond well. For example now I have the setting at 65%, but the rh averages at about 77%. How does your chamber respond? Kind of worried. :)
Hi.what is the best temperature for dry aging beef what °c?
Thoroughly enjoyed the great level of detail in the video, the podium does take it to another, higher, level. Would you please post a link to get you commission for the purchase of the color changing lights? You sold me!
Are these agers exclusively for meat? What other applications can be used for? How about cheese which requires certain temperatures and RH ranges ? Thanks.
Cheese as well.
Wait, hold up, is that the same Viking that makes the propane cooks tops and the ovens and whatnot? Is Viking their OEM??
MY dry ager will be here today!! got any tips for a newbie like me?
I didnt understand the DX 500 vs UX 500 difference. Could you explain it again?
Hi Richard, the UX750 is a USA only machine, that is the same as the DX500 but is NSF and UL certified. So this is for commercial applications. The UX1500 is the equivalent version of the DX1000. Have a look at the US Dry Ager website for more information
Hectors Smoke House thanks, I went with the UX 500. Are you doing a follow up review of yours?
Hectors Smoke House just wanted to say I got one an absolute love it. Thanks for the review 👍
You know how much is the DX500? I can’t possibly fit the DX1000 in my kitchen.
Are LED lights a modifications? Or is it a DryAger accessory?
When is the next video of the meat dry aging coming out?
Should be next week. Also putting in a Wagyu Striploin this week and comparing 21 v 40 days but that will be 6 weeks away 😁
@@HectorsSmokeHouse thanks im interested in buying one been looking at so many brands just want to buy the right one that will last ,this one is on top of my list
@@antoinsafadi2642 so far I'm loving it 😁 It hasn't missed a beat so far.
the salt blocks do nothing accept look cool. Or atleast there is no science to indicate otherwise that i have been able to find. Have you actually read any studies about this or is it just "we have always done this". Salt is also quite stable and i find it hard to believe that it would just aerosolize with a slight breeze blowing over it and if the salt is not in contact with the beef it will not draw moisture from it. The dry ager is supposed to regulate the RH by itself and it has adequate air circulation to facilitate this so i really dont see how it would help in the moisture department either.
IS this a compressor or a thermoelectric fridge?
the UV lamp lights up continuously or for a few hours
continuously
how many watts is that dad
Not a clue. Suggest you ask Dry Ager 😁
How much please
Ridho Djaya Bersama bandung Distributor DRY AGER
Hi Dave, I am thinking of getting a DX500, will you recommend a Dry Ager? Since I saw your video on the Steak Locker I am a little hesitant…
Hi Wu, yes I would recommend the dry Ager. 18 months old and never missed a beat, very happy.
Great review. How much was it all, including the stand? And how long did it take to deliver?