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Hello all !!!!! I bought this unit for myself as a Christmas gift in October 2022. I must say it has exceeded all of my expectations since then I have made 2 batches of salamis.12 pcs at 12” long 1kg per salami and the results are spectacular. I have yet to dry a slab of beef for dry Age. Once salamis are complete I shall try dry age this march. Understanding the science behind dry, curing and dry ageing is critical temperature and humidity must be maintained and this unit surpasses any Cantina I’ve ever worked out of. Being of Italian descent, I am breaking all the rules. Lol but using technology however, once people try my product, they do not believe me that I used the steak ager pro 40. Amazing unit and no need to wait for the winter months. Experiments are all year long. Good luck and god bless.
This unit is way more affordable than others I was looking at. Will be grabbing one of these soon to do fermented sausages and salamis with the occasional steak aging. Looking forward to part 2 Rus.
Yes, it really is at a consumer price. I've been wanting something like this for a long time. Really looking forward to doing fermented sausages and such.
It use to be hard around here too until 4 Bulls Meat market opened up and wow! Yes, you can take not such a good cut and make it much better by dry aging. Thanks Gini!
Hey Rus I wasn't aware that you could do this at home with such a cool device. The technology is so helpful. Just wonder in the beginning is there any moisture at the bottom from any drippage? I am learning along here. Looking forward to the final result and the pepperoni!! Take care bud and enjoy the new toy!!
Yeah, it's a very cool unit. That's why I blotted it dry first with paper towels. I looked after a whole day and not one drop, but I suppose you could put a thin sheet pan under it if it were a concern and remove it after a few days. Doesn't take long for a pellicle to start forming on it. Thanks for checking it out!
Nice Russ. Lookin forward to how that turns out. Had good luck using the umai dry aged bags, only payed 35 bugs for the kit. It will be interesting to see how yours turns out. Oh and goatee Lookin awsome well done👍
Thanks for checking it out. I love the simplicity of just basically loading it up, shut the door and wait. Can't wait to see the results as well. Thanks I appreciate it!
I posted the end result video a few weeks ago. Not sure about the warranty. I'm sure their website has that information. Thanks for checking out the video!
I'm sure I confused some folks by the way I titled the results video. I should have named it "part 2 of 45 day dry aging", but here is the video showing the 45 day results, and yes the unit is still working great and I now have a humidifier for it. ruclips.net/video/O9dNAxgpJ7M/видео.html
Hey Russ when your not using your steakager do you shut it down or just keep it running? Just got mine today and was wondering about that. Doesn't say anything in the manual about that.
No, it really needs to be in a controlled environment especially if you live in a high humidity region like I do on the coast here. To many factors outdoors that can affect temperatures and humidity
I am pretty sure I could get down there just in time for you to pop that hunk meat out and get some steaks searing!?!?! Very cool piece of cooking equipment!! Nothing better than some dry aged ribeye beef for sure!! I can't wait to see the final outcome Rus!!!
Saw a video years ago of a restaurant in NYC down in the meat markets are that had a huge one of those all tagged and dated .Claimed there was $65,000 worth of meat in there
I have two solar generators, so it wouldn't affect me at all, but for those that don't, a half a day shouldn't hurt a thing as long as you keep it closed. It would take longer than that to spoil the meat. If your interested in a dry ager, check out my recent review of the Reserve 50 by Pro Smoker. That is a sweet unit!
Stalker in da house shhh!! Those sausages look awesome. I am assuming the 40 would change in different parts of the country? Stay safe & take care of you all. Thanks for sharing eh :))
Hey Laura and thanks. The 40 degrees would remain the same regardless where you live. It's a control environment and running at that temp on this particular device will give you and average of 37 degrees which is the ideal temperature. Thanks for checking it out!
Arew we going to have some tater salad when we dive into them steaks Rus? I can't say I have ever ate an aged ribeye but I bet it is good, hope that rig does a good job for you, I look forward to the end product.
As I explained in the video, it basically makes the meat more tender through natural enzymes and it deepens the beef flavor for a very tasty and tender steak. You can take a choice steak, and make it better than prime by dry aging.
I love fresh steak as well, but a good dry aged steak really brings a depth of beef flavor that is simply delicious, or I think so anyway. I'm sure steaks cut from this would be really good fresh, but here's hoping to increase that experience
Mr Jones, do you have a email address? Got picks I want to send ya and have questions. Today I smoked brisket ribs and chicken. And celebrated my birthday today. Surprised every year I make it another year.
Product placement isn’t why I started watching you and I think it’s great if that’s the direction you’re going but it’s boring to me and I watch less and less
For the record I have been showing and using new products on my channel from the beginning, but I also include a recipe, cook or in this case a very easy way to dry age your own beef. Not every video I do is going to be for everyone.
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Hello all !!!!!
I bought this unit for myself as a Christmas gift in October 2022. I must say it has exceeded all of my expectations since then I have made 2 batches of salamis.12 pcs at 12” long 1kg per salami and the results are spectacular. I have yet to dry a slab of beef for dry Age. Once salamis are complete I shall try dry age this march. Understanding the science behind dry, curing and dry ageing is critical temperature and humidity must be maintained and this unit surpasses any Cantina I’ve ever worked out of. Being of Italian descent, I am breaking all the rules. Lol but using technology however, once people try my product, they do not believe me that I used the steak ager pro 40. Amazing unit and no need to wait for the winter months. Experiments are all year long. Good luck and god bless.
Thank you for the feedback!
This unit is way more affordable than others I was looking at. Will be grabbing one of these soon to do fermented sausages and salamis with the occasional steak aging. Looking forward to part 2 Rus.
Yes, it really is at a consumer price. I've been wanting something like this for a long time. Really looking forward to doing fermented sausages and such.
45 days. Calculates road trip route to Rus's :)
Heck yeah Ry, would love to have you down here! May just be worth the trip LOL
I would love to own one of these one day. These are gonna be some epic videos. Cant wait man.
Thanks Jaxx! I really love having this! Opens the door to many possibilities
I’m amazed the unit doesn’t come with a humidifier. Is the humidifier sold by Steakager?
Hurry up 45 days ! I can't wait to see the end result ! Nice unit Rus !
You and me both! 😂Thanks Kent!
I've had a hard time finding good beef coldcuts. this would be the way to go. Great video! Thanks for the Info! Have a great week!
It use to be hard around here too until 4 Bulls Meat market opened up and wow! Yes, you can take not such a good cut and make it much better by dry aging. Thanks Gini!
Great video. I just bought a steak ager yesterday. I can’t wait to get it.
That's great! Enjoy the fine steaks that are coming!
Hey Rus I wasn't aware that you could do this at home with such a cool device. The technology is so helpful. Just wonder in the beginning is there any moisture at the bottom from any drippage? I am learning along here. Looking forward to the final result and the pepperoni!! Take care bud and enjoy the new toy!!
Yeah, it's a very cool unit. That's why I blotted it dry first with paper towels. I looked after a whole day and not one drop, but I suppose you could put a thin sheet pan under it if it were a concern and remove it after a few days. Doesn't take long for a pellicle to start forming on it. Thanks for checking it out!
Does this unit have a way of controlling the humidity (RH)?
Saw a few pics on Facebook.
Can't wait for the end result!
Wondering when my wife and I come to Biloxi if you own a place to eat at?
Nice Russ. Lookin forward to how that turns out. Had good luck using the umai dry aged bags, only payed 35 bugs for the kit. It will be interesting to see how yours turns out. Oh and goatee Lookin awsome well done👍
Thanks for checking it out. I love the simplicity of just basically loading it up, shut the door and wait. Can't wait to see the results as well. Thanks I appreciate it!
Hey Russ that looks Fantastic. What is the warranty on that product? Can’t wait to see the end result. Thanks for doing it!
I posted the end result video a few weeks ago. Not sure about the warranty. I'm sure their website has that information. Thanks for checking out the video!
Hey, Just wondering what happened to part two of the process-the big reveal?? Hope you still have it and can post it!! Thanks.
I'm sure I confused some folks by the way I titled the results video. I should have named it "part 2 of 45 day dry aging", but here is the video showing the 45 day results, and yes the unit is still working great and I now have a humidifier for it. ruclips.net/video/O9dNAxgpJ7M/видео.html
Wow! That's so awesome, Rus! Hands down
Thanks so much!
You bring a new meaning to Keeping up with the Jones.
😂
I'm looking forward to the taste test.
Can you dry age other stuff in there besides beef, like ham or cheese?
Absolutely
Wow.. that mini fridge would make a fantastic humidor for cigars~
Great idea!
Hey Russ when your not using your steakager do you shut it down or just keep it running? Just got mine today and was wondering about that. Doesn't say anything in the manual about that.
I unplug the fans in the rear and stock it full of beer! Doubles as a great beverage cooler 😉
@@SmokyRibsBBQ Thanks Russ, take care!
is this a unit that you have to keep inside or can you let it sit outside in a covered area ?
No, it really needs to be in a controlled environment especially if you live in a high humidity region like I do on the coast here. To many factors outdoors that can affect temperatures and humidity
I am pretty sure I could get down there just in time for you to pop that hunk meat out and get some steaks searing!?!?! Very cool piece of cooking equipment!! Nothing better than some dry aged ribeye beef for sure!! I can't wait to see the final outcome Rus!!!
Come on down Jeff! I’m hoping to get 12 2” steaks from this bad boy
Looking forward to the charcuterie videos.😋
what can I say Rus except your a tuff act to follow Top notch channel
Thank you!
Saw a video years ago of a restaurant in NYC down in the meat markets are that had a huge one of those all tagged and dated .Claimed there was $65,000 worth of meat in there
This will be so awesome. Cheers, Russ!
Thanks Dewayne! I can’t wait! But I have to
Is that self built or can you buy the machine?
It can be purchased. I believe I put a link in the video description box
If you loose power in your area for a half of day I wonder if that messes things up…?
I have two solar generators, so it wouldn't affect me at all, but for those that don't, a half a day shouldn't hurt a thing as long as you keep it closed. It would take longer than that to spoil the meat. If your interested in a dry ager, check out my recent review of the Reserve 50 by Pro Smoker. That is a sweet unit!
Looks great
Thanks!
Stalker in da house shhh!! Those sausages look awesome. I am assuming the 40 would change in different parts of the country? Stay safe & take care of you all. Thanks for sharing eh :))
Hey Laura and thanks. The 40 degrees would remain the same regardless where you live. It's a control environment and running at that temp on this particular device will give you and average of 37 degrees which is the ideal temperature. Thanks for checking it out!
Your welcome Rus. Will be back to stalk. Enjoy your day eh@@SmokyRibsBBQ
Rus I can’t wait to see how this turns out save me a steak and I’ll save one of mine for you now comes the hard part waiting
I can't wait either Jared, and I can't promise I'll save you one LOL!
Fair enough Rus can’t wait to see how it turns out
Looking forward to see it after 45 day
Thanks Stephen! I can't wait, but I have to, lol
Where's Part 2? I can't find it.
ruclips.net/video/O9dNAxgpJ7M/видео.html
Gone be some good steaks!! Nice brother!
*Amazing can't wait!* 🥩👍
Me neither
Morning Russ!
Morning!
Arew we going to have some tater salad when we dive into them steaks Rus? I can't say I have ever ate an aged ribeye but I bet it is good, hope that rig does a good job for you, I look forward to the end product.
Maybe a loaded baked potato and Texas toast. Hope you get a chance to try dry aged beef one day
What does dry age do
Mickey googe it , lots of info..
As I explained in the video, it basically makes the meat more tender through natural enzymes and it deepens the beef flavor for a very tasty and tender steak. You can take a choice steak, and make it better than prime by dry aging.
$1,147.50 plus tax. That's not so bad.. Can't wait to see results. Thanks for your time.
It really isn't compared to similar brands. Me either. That's the hardest part is waiting. Thanks for watching!
Are you still using this? What do you think about it, likes and dislikes?
I use it a lot. Works great and I now have the humidifier with it as well for doing dry cured sausage
Sticker shock!!!!! 1000 dollars.
That's actually a great price compared to other brands.
@@SmokyRibsBBQ being retired on a limited income if I bought one my wife would shoot me.
I have one of the 1st gen steak agers...I've tried 21, 28, 35 and 42 day aged ribeyes. Honestly, my wife and I prefer fresh steaks over dry aged.
I love fresh steak as well, but a good dry aged steak really brings a depth of beef flavor that is simply delicious, or I think so anyway. I'm sure steaks cut from this would be really good fresh, but here's hoping to increase that experience
Mr Jones, do you have a email address? Got picks I want to send ya and have questions. Today I smoked brisket ribs and chicken. And celebrated my birthday today. Surprised every year I make it another year.
You can email me from my website, smokyribs.com Happy Birthday
hallo nice film,like
🔥👍🔥👍🔥👍👍
Product placement isn’t why I started watching you and I think it’s great if that’s the direction you’re going but it’s boring to me and I watch less and less
For the record I have been showing and using new products on my channel from the beginning, but I also include a recipe, cook or in this case a very easy way to dry age your own beef. Not every video I do is going to be for everyone.
@@SmokyRibsBBQ Fair enough, I appreciate the response
1st