A Comparative Study of Dry Aging Meats Using A Desiccant Dehumidifier and Salt Blocks

Dry aging is a specialised technique employed in the culinary industry, such as by butchers and chefs, to enhance the flavour and tenderness of meats. This article explores the effects of two different methods for dry aging meat. One - utilising a desiccant dehumidifier. Two - using the traditional salt blocks. The article aims to compare the quality, efficiency, and overall performance of these two approaches.

Case Study - Super Butcher Brisbane

Read the full case study to see how a Humiscope designed desiccant dehumidifier within a commercial cold room improved the efficiency of the dry aging process and the quality of the meat.

COMPARATIVE STUDY

Methodology

Let’s assume that we choose two identical cuts of prime rib approximately 4.5 kg (10 pounds) each, and divide them into two groups: Group A (Desiccant Dehumidifier) and Group B (Salt Block).

Dry Ageing Environment

Group A: Desiccant Dehumidifier

A dedicated dry ageing chamber with a commercial-grade desiccant dehumidifier designed by Humiscope. The chamber is to be maintained at a consistent temperature of 1°C (34°F) and relative humidity (RH) of 85%. The dehumidifier continuously removes moisture from the air, creating a controlled dry ageing environment.

Group B: Salt Block

The second cut of meat, is placed on a rack directly above a slab of food-grade salt block within a refrigerated environment at the same temperature as Group A. The salt block is expected to help regulate humidity levels by absorbing excess moisture.

Expected Observations

Humiscope Desiccant Dehumidifier (Group A):

• The meat will display a consistent and uniform drying process throughout the 28-day period.

• External moisture on the meat's surface is effectively reduced, forming a desirable dry-aged crust.

• Minimal weight loss is observed, at approximately 12% of the original weight.

• The meat exhibits a concentrated and intensified flavour profile, with a tender and buttery texture.

Salt Block (Group B):

• The salt block absorbs some moisture from the environment, causing the meat's surface to be relatively drier.

• Uneven moisture distribution, resulting in uneven crust development.

• Weight loss is higher compared to Group A, approximately 18% of the original weight.

The meat's flavour profile will be milder compared to Group A, with less pronounced dry-aged characteristics.

Expected Results

Quality and Flavour

The desiccant dehumidifier method (Group A) will yield superior results in terms of flavour concentration and tenderness. The controlled environment facilitates consistent moisture removal and even drying, resulting in a more desirable dry-aged crust and intensified flavours.

Efficiency

The desiccant dehumidifier will showcase greater efficiency in maintaining a consistent dry ageing environment. The salt block method (Group B) will demonstrate challenges in regulating humidity, leading to uneven moisture distribution and surface dryness.

Weight Loss

While both methods will lead to weight loss due to moisture evaporation, the salt block method (Group B) will experience higher weight loss, potentially impacting yield, and overall cost-effectiveness.

Conclusion

The desiccant dehumidifier approach is more effective and efficient in dry ageing meats compared to the salt block method. The controlled environment of the dehumidifier facilitates consistent moisture removal, resulting in a desirable dry-aged crust and intensified flavour profile. While the salt block method has potential benefits, such as a lower upfront cost, it will struggle to maintain uniform humidity levels and yield less consistent results.

Chefs and butcheries seeking to achieve optimal dry-aged meats are advised to consider utilising desiccant dehumidifiers for improved outcomes.