A cool way to quick-dry-age meat!

[yuli]

So lately I have lost taste for cold fresh beef out of the fridge, I like it after it has sat in the room all day, aged a little, then dried on the outside, its even better if they are aged in the fridge first in a jar and then dried, the inside becomes nice and juicy, and I share my fridge with 4 other people so I can't really hang the meat on hooks.
But now that its chillier out I got my Presto heat dish out, one of these:


And I had the bright idea (duh) of leaving small chunks of meat on top of an elevated plate so that the meat is in front of the dish.
Its like the microwave of raw meat eating, the heat is nice and gentle, very drying, and speeds up the meat aging process.
It makes the perfect dried & juicy pieces of meat I was craving, without the need to buy a dehydrator, and now I have it in my room, yummi dry-aged and perfect temperature meat within my easy reach - now I am ready for winter 

[ouinon]

That sounds really effective, and seriously yummy, ( chewy etc ).

Do you think that one of those "radiation" radiators would work in the same way? The sort that blasts out hot air in a sort of wave in front of it? We haven't started using ours yet, not quite cold enough, but will soon.

[donrad]

I like your invention!

It's a problem I have struggled with for a long time. How do I warm the meat up while keeping it raw when I am hungry and want it NOW.

How do you others cope with this?

I suppose I could plan ahead but then.....that takes a high level of inteligence.

[yuli]

Do you think that one of those "radiation" radiators would work in the same way? The sort that blasts out hot air in a sort of wave in front of it? We haven't started using ours yet, not quite cold enough, but will soon.

Not sure, the only way is to try it I guess! 
The heat dish I have doesn't blow any hot air but creates a warm and very dry area in front of it, allowing the meat to dry and warm up quicker.
I don't make it too warm, just at room temperature (my room isn't warm either) or a little above and then its great. I just don't like it ice cold anymore for some reason.

It's a problem I have struggled with for a long time. How do I warm the meat up while keeping it raw when I am hungry and want it NOW.
...
I suppose I could plan ahead but then.....that takes a high level of inteligence.

Yes this is exactly why I use the heat dish, because sometimes I forget to put the meat out early enough and then I get hungry and need it fast, it still takes a few hours with the heat dish to get it kinda dry and warm though...so as a general rule plan ahead by always leaving some meat out in your room, whether hungry or not. Flies going on it in the summer could be a problem, but at this time of year there is not a single bug or fly in my room so the meat is safe sitting out for the fall and winter 

[ForTheHunt]

I like your invention!

It's a problem I have struggled with for a long time. How do I warm the meat up while keeping it raw when I am hungry and want it NOW.

How do you others cope with this?

I suppose I could plan ahead but then.....that takes a high level of inteligence.

Cut it to pieces and throw in the oven at 40°

[MoonStalkeR]

I like your invention!

It's a problem I have struggled with for a long time. How do I warm the meat up while keeping it raw when I am hungry and want it NOW.

How do you others cope with this?

I suppose I could plan ahead but then.....that takes a high level of inteligence.

What I do is put in a plastic sandwich bag, seal it, and immerse it in cold-warm water. If the meat isn't very cold already, I just put it in my oven where it's always warm.

[raw-al]

Yuli,
That is a brilliant idea. This looks like the solution for warming up milk in addition to warming and drying meat.

We put out meat in the fridge in large mouth Mason jars with no lids on them, so it dries a bit.