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.
Quality dry aging makes the beef you buy not only more tender, but concentrates flavor and produces meat that is superb in taste and texture. Dry Aging occurs when beef is processed and stored in a 30 - 35 degree cooler. During this time, enzymes in the meat work to break down the fibers and tenderize the beef. Most beef is aged a minimum of 72 hours; however, it's better if the beef is aged longer. Maximum tenderness occurs at 10 - 11 days of aging, but superior flavor occurs when the beef is aged longer. The longer you dry age beef, the more you increase the density of the beef (due to water loss) which concentrates the flavor. Dry Aged Beef, The Darkened Outer Layers Are Cut Away During the dry aging process, mold and bacteria forms on the outermost layers of the beef which must be cut off and thrown away.