The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First test run. › Re:First test run.
Ron PrattTruth be told they probably also regulated the humidity besides maintaining a level temperature – at least that’s what the “big shops” do with their special aging rooms. As for that Johnson Control someone else here also invested in one or at least a similar device that maintains a stable temp. I don’t recall Chad if you are using a dedicated refrig or just the bottom shelf of your kitchen refrig, but opening and closing the door is also going to make swings. IMHO that’s part of the benefit of the DrybagSteak product – while it breathes the meat inside the bag is not immediately affected by the brief swing due to opening.
Glad to hear you had better luck with the vacuuming this time…practice makes perfect…right? :laugh:
As for the amount of tugging needed I tell people it’s about the same as stripping the backing off contact paper.