Re:temperature and humidity

[Ron Pratt]

Speaking from a non-technical standpoint the DrybagSteak product permits the aging of beef via the slow release of the moisture in the meat. A high humidity level in your refrigerator would somewhat hamper the drying process. There are many articles written addressing humidity levels maintained in commercial drying rooms, along with the sanitation issues etc when the sub-primals are sitting there as raw chunks of meat exposed to the air. Since the Drybag provides an encased and controlled environment within itself then controlling humidity is not a major factor nor one to be overly concerned about as long as the unit is working properly. While your reading is high it’s not a problem.