It’s a converted refrigerator that costs $1500 for $40 you can use it Uma bag and a little refrigerator. Does the same thing or go buy a purpose built machine for just a little less money from pro smoker
I will argue that what the bags do and what true dry agers do are not the same thing. Working smarter not harder…no need to manufacture a fridge when there are excellent fridges available. . The Steakager technology is plug and play and is time tested. I’ve been using a Steakager since 2015 and I’ve never had a single issue with the end results.
Hey Willis….they are just two different versions of the Pro 40. The one with the digital display is the current model and it is rock solid. The other is an earlier version that isn’t available anymore.
I cheated today, I had planned on waiting to 35 days of aging a NY Strip section, today I took it out and cut a slice off at 21 days… the taste is literally almost the same as a regular steak at 21 days at 40 degrees F.. question… does the awesome nutty dry aged taste come about around 35 days??? I sure hope so! I do not want this ager to disappoint.
The minimum is 28 days and the longer you go the richer the dry aged flavor becomes. My sweet spot is 45 days. Also I suggest not cutting off steaks as you go. It will only add to amount of pellicle (dry outer crust) that you have to cut off. Dry age an entire subprimal and then cut your steaks, trim off the pellicle from each steak, vacuum seal and freeze them. Because we've removed excess moisture, they freeze very well.
Did you plug in both power supplies? One for the fridge and one for the Steakager control unit. Reach out to info@thesteakager.com for customer service.
I’ve had issues with my Steakager frosting in back of unit 10 days into my aging. Working with customer service, I’ve set temperature to 42. Defrosting it again, but very concerned about why it’s doing this.
So does mine. Its an issue they won’t address properly. BUT, I bought mine 6 months ago and am starting my 4th trail run with this unit. This time I am doing UMAI in the Steakager using both truss shelves. Previous 3 traditional methods had good results (strip loin, 12-14 pound, using meat hooks) Buy yourself 2 hygrometers from different manufacturers ($10 - $30 max) and put in the unit. Don’t get hung up on humidity readings. As long as you are above 50% throughout you are good.
I had the original steakager that you put in the fridge and was fantastic. I upgraded to the Kingsford steakager....absolute nightmare. Back and forth with customer service and never got it to work over months. So frustrated it ended up in the trash and complete lost. Well......I'm back lol. Got thr steakager pro 40. And hands down completely different experience down the the packaging. Just assembled but I will say my confidence is back to when I had the first original steakager. I assume they switched manufacturing/sponsor but wow. Huge difference in quality.
The company is solely owned by Scott Kobryn, the original engineer and everything about the company and product have been built from the ground up. There are no partners etc, Steakager is a small family owned business out of Boone, NC and everything is right with the world.
@@thegratefulchefwithericeis8416 Oh ok. I was actually referring to the electrical cable that goes between the humidifier and the H plug to power the fan. In the video, you said you would have to get with Ryan on it. Just curious what you did.
Larry, it is standard restaurant Metro Shelving. I think I may have purchased this at Costco many years ago. You can go online to any metro shelving vendor and configure any cart you want.
I also got one! I'm wondering how you attached the humidity drip hose? On mine, the fridge drip connection is short and the hose won't stay attached. I'm wondering about using a more rigid plastic rather than the hose.
Hey Ben, I did exactly that. I cut off the rubber grommet, purchased a more rigid hose at the hardware store and secured it with a hose clamp. You only need the humidification device when you are doing charcuterie so for dry aging it’s not needed unless your going more than 50 days.
Thank you for the kind words! Use my Discount code! GC5 for 5% off the base model. It will take it off the price of the unit but the accessories and beef are excluded from the discount.
Awesome, was following your video and installed mine. One thing I noticed was mine didn't come with the drain hose/pan and only one truss rack. Did they make changes to their package?
Since the drain hose and pan is only needed when doing charcuterie (optional equipment) they no longer include it with all Pro 40’s it was confusing to those not purchasing the humidification device. There is a small pan attached to the top of the compressor that will evaporate any moisture that collects there.
Thanks. I'm setting one up Monday for a friend 👍
It’s a converted refrigerator that costs $1500 for $40 you can use it Uma bag and a little refrigerator. Does the same thing or go buy a purpose built machine for just a little less money from pro smoker
I will argue that what the bags do and what true dry agers do are not the same thing. Working smarter not harder…no need to manufacture a fridge when there are excellent fridges available. . The Steakager technology is plug and play and is time tested. I’ve been using a Steakager since 2015 and I’ve never had a single issue with the end results.
Anyone know what happened to the app? It says it is not available in the USA.. thanks.
I just got mine today, and the fan has not kicked on. Anyone has knows anything about this?
its amazing that the steakager people do not make a setup video on the set up and operation
Any notable differences between the 2 steak ager fridges you have?
Hey Willis….they are just two different versions of the Pro 40. The one with the digital display is the current model and it is rock solid. The other is an earlier version that isn’t available anymore.
Thank you for the response! Just got my pro 40. Now I gotta save up for the accessories
I cheated today, I had planned on waiting to 35 days of aging a NY Strip section, today I took it out and cut a slice off at 21 days… the taste is literally almost the same as a regular steak at 21 days at 40 degrees F.. question… does the awesome nutty dry aged taste come about around 35 days???
I sure hope so! I do not want this ager to disappoint.
The minimum is 28 days and the longer you go the richer the dry aged flavor becomes. My sweet spot is 45 days. Also I suggest not cutting off steaks as you go. It will only add to amount of pellicle (dry outer crust) that you have to cut off. Dry age an entire subprimal and then cut your steaks, trim off the pellicle from each steak, vacuum seal and freeze them. Because we've removed excess moisture, they freeze very well.
Thanks so very much!
Steakager arrived and when I plug everything in the temp controls don't turn on
Did you plug in both power supplies? One for the fridge and one for the Steakager control unit. Reach out to info@thesteakager.com for customer service.
I’ve had issues with my Steakager frosting in back of unit 10 days into my aging. Working with customer service, I’ve set temperature to 42. Defrosting it again, but very concerned about why it’s doing this.
So does mine. Its an issue they won’t address properly. BUT, I bought mine 6 months ago and am starting my 4th trail run with this unit. This time I am doing UMAI in the Steakager using both truss shelves. Previous 3 traditional methods had good results (strip loin, 12-14 pound, using meat hooks) Buy yourself 2 hygrometers from different manufacturers ($10 - $30 max) and put in the unit. Don’t get hung up on humidity readings. As long as you are above 50% throughout you are good.
Will it fits in with the cabinet?
Do you know the dimensions of a steak ager pro 40. I would like to buy a rack for it before it arrives
I had the original steakager that you put in the fridge and was fantastic. I upgraded to the Kingsford steakager....absolute nightmare. Back and forth with customer service and never got it to work over months. So frustrated it ended up in the trash and complete lost. Well......I'm back lol. Got thr steakager pro 40. And hands down completely different experience down the the packaging. Just assembled but I will say my confidence is back to when I had the first original steakager. I assume they switched manufacturing/sponsor but wow. Huge difference in quality.
The company is solely owned by Scott Kobryn, the original engineer and everything about the company and product have been built from the ground up. There are no partners etc, Steakager is a small family owned business out of Boone, NC and everything is right with the world.
Just got mine set up. Hopefully will get the humidifier soon. Did you get the short pigtail problem sorted out?
I took matters into my own hands. I attached a long,more ridgid tube with a small hose clamp so both of my Pro 40’s share the same drain pan.
@@thegratefulchefwithericeis8416 Oh ok. I was actually referring to the electrical cable that goes between the humidifier and the H plug to power the fan. In the video, you said you would have to get with Ryan on it. Just curious what you did.
Oh,....yes it was user error. I didn’t have it pulled all,the way through the grommet. Problem solved!
@@thegratefulchefwithericeis8416 Ok, good deal! Thanks!
What is the Brand/Model of the cart you have that you Steakager's are on? I like that setup and want to do the same with mine. Thanks!
Larry, it is standard restaurant Metro Shelving. I think I may have purchased this at Costco many years ago. You can go online to any metro shelving vendor and configure any cart you want.
I also got one! I'm wondering how you attached the humidity drip hose? On mine, the fridge drip connection is short and the hose won't stay attached. I'm wondering about using a more rigid plastic rather than the hose.
Hey Ben,
I did exactly that. I cut off the rubber grommet, purchased a more rigid hose at the hardware store and secured it with a hose clamp. You only need the humidification device when you are doing charcuterie so for dry aging it’s not needed unless your going more than 50 days.
Hello, where did you get that stand at? Amazon?
I got this at Costco several years ago. Not sure if they still have it.
After watching your video, I'm comfortable buying the Steakager also. Many Thanks for taking the time to create this! :)
Thank you for the kind words! Use my Discount code! GC5 for 5% off the base model. It will take it off the price of the unit but the accessories and beef are excluded from the discount.
Awesome, was following your video and installed mine. One thing I noticed was mine didn't come with the drain hose/pan and only one truss rack. Did they make changes to their package?
Since the drain hose and pan is only needed when doing charcuterie (optional equipment) they no longer include it with all Pro 40’s it was confusing to those not purchasing the humidification device. There is a small pan attached to the top of the compressor that will evaporate any moisture that collects there.