Welcome to Part 1 of my video series on DIY Dry Aging. Links to all videos in the series can be found below. In this video, I’ll walk you through my design. I became intrigued about dry aged beef after a recent visit to a high-end steak house. I got sucked down the internet rabbit hole, and many days and hours later I figured I had the knowledge to put together my own dry age fridge. A parts list is below. I will follow this video up with others showing the results of my aging. Spoiler alert–it worked great!

Hit me up in the Comments if you have any questions or comments. I’ll be happy to help out where I can. Bon appetit!

Parts List (Non-Affiliate)
4.4 Cu Ft. Refrigerator
Temperature Controlled Switch
Mini Humidifier
Humidity Controlled Switch
12V 80mm Fan
12V Fan Speed Controller
UV Sterilizer
Digital Programmable Timer

Part 1 – Design Walkthru
Part 2 – Prepping the Beef for DIY Dry Aging
Part 3 – Beef Into the DIY Dry Ager and Back Again (25 Days)
Part 4 – 360 Degree Tour, Carving, Cooking & Tasting 25-Day Dry Aged Beef
Part 5 – Comparison: 33-Day DIY Aged vs. Non-Aged Beef
** ANTICIPATED RELEASE 5/11/2018, Subscribe to be Notified **

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45 thoughts on “Part 1 – DIY Dry Age Beef Fridge – Design Walkthru

  1. brian lohman says:

    2 problems I see. You don’t want a humidifier you wand dehumidifier, you are creating the biggest problem your trying to fight. And you have no in and out ventilation. Why is that?

  2. clintonlittle says:

    Nice job bro I would love to make this!!! But how the hell do you connect all those sensors and fans and…stuff… up? You can’t just plug them into a wall outlet like the fridge… you know what I mean?

  3. Crazy Dave's Kitchen says:

    Check out Facebook – "Crazy Dave's Kitchen – Dry Aging Meat University" We teach people how to dry age. Also Crazy Dave is on YouTube teaches you how to build small, medium large machines.

    You did a very good video here.

  4. Daniel Nguyen says:

    I am interested in building one of these myself. I am not going to install a UV light. But instead, will leave a few pounds of salt on the bottom of the fridge. No humidifier or dehumidifier needed from what I have read. An internal fan is a must, though. The only thing concerns me from these homemade steak-ager is the swing of the temperature. Did you have a problem with that? Wonderful video!

  5. Craig Shiraishi says:

    Hey Roland I’m gonna do a set up like urs hopefully soon. Just a couple of questions. Is you uv light on all day or just for partial? Also is the fan on continuous too? Thanks In advance

  6. Mike Disher says:

    Okay I looked at the temperature control system, it looks like to have to cut the power cord on the fridge and connect it to the temperature control system. What about the power supple cord I guess you have to cut the female and also wire it in? Is this how to had to do it? Thanks

  7. Craig Shiraishi says:

    Roland got some more questions for ya! Thanks for the replies…I’m having trouble maintaining my humidity in my fridge. When I put the humidifier in it causes some frost build up in the back of the fridge. I was wondering if that is ok? Also my temp is having problems staying under 40 deg with the humidifier in. Any thoughts? Thanks again!

  8. Boomer Taylor says:

    Just so everyone knows, the salt block does not function as a moisture absorber. If it did, it would turn to goo and melt away, which it does not. Some commercial facilities line the entire room with salt blocks. The #1 function is bacterial control. There is some flavor transfer but its minor. Himalayan pink is most commonly used because of its ready availability and it's individual properties. If you have a few salt blocks and good air flow, the tray of salt is a bonus but nnot needed. Also, if you use a tray of salt underneath the meat rack, you don't need the blocks, then they are t b e bonus.
    Oh, and all salt is sea salt. Course/kosher, iodized table, pickling and block are the types. There are variants of each. "Sea salt," as its found in the store, is simply a grade of medium course, non-iodized salt. Iodized "table salt" is the "bleached white, fortified bread" of the salt world. LOL
    The baking soda is the best combatant against foul odor and flavor. The main thing is a clean, disinfected fridge to start and don't introduce contaminated items (non-sanitized) during the process.
    Food surface sanitizer is available at Home depot/Lowe's and is great for spraying down kitchen counters, cutting boards, fridge interiors, etc. Spray, wait a couple minutes, then wipe dry or let evaporate.
    Many a fridge has been killed by people using ice picks to clear their freezer and hitting the freon tubes. Know where they are before you drill. There is no repair for that. Caution well given. Ask an appliance repairman for advice if needed.
    The uvc lights are used for water purification room lights to kill bacteria and allergens and in heat and air systems, as well. It ttakes a fair amount of exposure to damage eyes, just don't stare at it when the fridge is open. LOL
    But the timer is a great idea because it doesn't need to run all the time and they can draw a lot of wattage.

  9. James M. says:

    Hello to everyone and special thanks to Roland for posting this for all of us. I just bought to a 4.3 cf frig for dry aging. I feel the frig I chose will perform good enough. Sofar . . . My only problem is finding the right UV light. Research says that UV in the 260-270nm range is what you want to fight germ reproduction . . . those 400nm lights are almost completely out of the range of any useful UV.
    I don't want to create any heat with a Tube Type UV light so 12V UV LED would be the way to go.
    So I'm wondering what is the consensus amongst the group ?

  10. Paul Glotzer says:

    Super informative video. I especially enjoyed the discussion about the paperweighted refrigerator, as virtually all DIY videos show flawless work in 12 seconds flat, leaving me sometimes thinking I’m the only jerk needing to make a third Home Depot run for some goddamned bolts or whatever. What are your thoughts on adding this device (Berry Breeze Activated Oxygen Refrigerator Deodorizer-2018 Model https://www.amazon.com/dp/B00OM60CTM/ref=cm_sw_r_cp_tai_nwT5Bb3QR0HR1) or something similar to your assembly? I have one in my refrigerator after trying another smaller battery operated ozone generator and have experienced remarkable results (which I am happy to elaborate upon upon request but am not, and therefore don’t want to sound like, a shill for the manufacturer or Amazon or any other person involved in making and selling the device). What I am wondering in particular is (1) whether ozone would have any benefit in lieu of or in addition to the UV light, and (2) recognizing the device is battery operated (albeit by 4 hefty D cells) and is therefore limited in how much ozone it can create, would ozonating the air inside the aging chamber do anything to impair the meat’s fermentation while it is being aged in there?

  11. Bear Baler says:

    The UV light actually works by converting oxygen O2 to ozone O3, ozone then oxidises bad odours and bacteria. This on its own should be enough to kill all bad odours. So no need to cut the front off the housing on your germicidal lamp, as it will work better with the fan blowing air over the lamp. You can use Corona discharge units, very cheap and more efficient, but I would imagine you only want a low output one. This is the reason why when you walk into a tanning solarium, there's that sort of clean smell of nothing, but not like disinfectant, it's the higher ozone levels, which incidentally aren't to good for your health if long exposure to high levels, particularly respiratory system. But not a problem here as the door won't be open very much. Hope this helps.

  12. TrulyUnfortunate says:

    Waiting on the fridge to show up at this point.
    Have my cigar humidor monitor in my regular fridge now to see if my local humidity will allow me to go without a humidity control device.
    Judging by cigar humidor it shouldnt be an issue unless temps change things to much.

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