Steak Locker SL150 Home Edition – Dry Age Steak at Home | Product Roundup by All Things Barbecue
Chef Tom walks you through the Steak Locker SL150 Home Edition. This tool allows you to dry age beef at home, as well as make wonderful air-cured charcuterie with ease.
Learn More about the Steak Locker: https://www.atbbq.com/ela-steak-locker-home-edition-sl150.html
source
Next video. Show us how to dry age in our own fridge or aging bags. Unfortunately my wife is the only meat locker I can have.
Can you make a video of the end side?
did you really just fry a steak on a channel called all things bbq?
Have seen the larger versions in a culinary school… must say something…
All the restaurants that serve dry aged beef are weeping? What makes dry aging better than wet aging?
Sounds like a product that would work great for home cheese making also.
I just wish this product was closer to $800 instead of $1500. I have a sl 103 (older version) but 1500 is just too high a price point for this product. The Kingsford locker (with less bells and whistles/capability meaning beef only) is much more aggressively priced at present. My hope is these guys can get the product cost down at some point with mass production.
If I were to buy this product, could I leave it in my garage?
Nothing but shit reviews on this product. DONT BUY!!!!!
Anyone know what knife he’s using?
Can you do a video for charcuterie, please? Thank you!
So all bacteria is bad? No good bacteria?
Wow $1440 I'm good bro lol
Would you ship them to Australia?
Umai bags…why spend 1500 on something you can spend under 50 for..?
Nice video, review and a terrific looking steak. This is something else I definitely have to add to my kitchen wish list for our next home, and it fits under counter!!!! At $1500 it is less expensive than the wine fridge my wife purchased! So I've got that going for me…
I've had mediocre results trying to dry age in our fridge. I even tried one of our kids mini fridge from college and the results from that were abysmal.
I’m now craving steak at 6 in the morning thanks chef ??? Tom …
Hey Tom – Thanks for the video! I’d love to see a charcuterie video with the steak locker at some point.
Can this be cooked low and slow on the ys640 pellet grilled then seared?
gr8 video tom
I'm in the process of dry aging a steak. Do you have a recipe for the rind that I will be cutting off. You mentioned making a beef stock
ATbbq subscriber here, UMAI bags are more economical. This thing is waaaaay to expensive. I have done two 17 lb ribeye roasts in my fridge and they came out awesome. The hardest part of the age is waiting, aging a roast for 45 days currently.
The flavor is not for everyone I can tell you that ……
$1449.00 USD
I hate this dude because I can't have none of that lol
My butcher is dry aging the meat old style (Switzerland). The meat is amazing. When I invite people, they are surprised that the meat is so super tender even if cooked well-done. Unfortunately he is a old guy who will retire in a few years. Hate these traditional butchers disappear and replaced by industrial stuff.
Hey brother, love your vids, you need an assistant?
there is a group in europe doing 6 ft tall home aging lockers …
Wish it was SS instead of chrome
Roughly how often does the water need to be changed?
What would happen if you threw a big salt brick in there in the fridge with the beef
I'm sure the pit master pups in this world, sure wouldn't mind those slivers of beef rind either….
Can you do tallow with the dry aged fat??
$1500.00 for a fridge with a fan and a water reservoir! That's just insane and a waste of money. I'm all for a aged steak but I just don't see how you could justify the price.
Yes i need to keep my meat safe ?
Never has a man hated another, than me watching you at 5:05.
Ive done it in my fridge now 5 times, dont be fooled by a over priced gadget.
OMG! $1500. I love your videos and recipes and all but damn!
1500!!! waaaay over priced
Does the light kill all bacteria or just the bad ones? Some cultures are good for the aging process
“You had me at steak”
Do you ship your products to sweden?
How does this compare to the umai dry age bags?
I'm replacing my wine fridge.
How do i get one of thats hats
Cringed when you cut that hunk of fat off the bottom. Dry aging makes that fat so delicious, don't waste it! Also with all the trim you can throw it into a pot on low and render the fat out, save it to brush it in finished steaks, or to start the sear off with a teaspoon or two.
Want, want, want, want. Did i mention I want this??
I dry age NY strip a few times a year – makes a great gift! For cutting, I made a small block of wood with a slit in it to go on the end of the knife so I can easily push down on both ends of the knife. The rind is tough to get through and this really helps. Also, make sure you cut dried steak into thick singles, they need very little sear, cook very fast and you don’t want to dry one out any more.