There are a few items to mention here: - I like to use the Subaru Fuse/Relay box as it provides a neat interface to the Vanagon B+ and provides handy relay and fuse facilities. - I also use the Subaru fuel filter in the engine bay. - You can also see the igniter mounted on my simulated fire wall-this is a good position for it as it generates quite a bit of heat. - I test the engines with stock coolant header then reverse the header when I am happy with the engine.
There are two ways to age your beef. 1  Dry aging â the process of allowing meat hang in the open inside a climate controlled cooler.  Wet aging â the process of maturing meat through vacuum sealing and storing it inside a cooler or refrigerator for the aging process.
Two little words: dry aging. Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.hen beef is dry-aged, there are three basic changes that occur to its structure: 1  Moisture loss is a major factor. 2  A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor.