The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › cabinet issues › cabinet issues
Chris Clarkeno no i have built/ adapted a unit out of an old shop fridge that i can now control the temperature and humidity on + or -. mostly for curing/drying charcuterie etc. i would normally run it a bit warmer for this purpose but i currently have it running at a reduced temperature for the beef rib im aging . so my questions are for me to fill in the blanks as regards the use of these bags. if they work out is going to mean i can do all the things in one box at the same time. so im just kind of fact checking before trying out a new system. and it seems answer to question 1 is no you do not want that kind of humidity for dry bags.
i will try post some pics for you tomorrow
c