The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Choosing a different kind of refrigeration system › Re:Choosing a different kind of refrigeration system
AJP – it does sound like your unit is prone to high humidity by its very design. Dry aging of course involves the removal of the moisture in the meat so a higher humidity level will just make it longer to dry. Back when I just started out I purchased an inexpensive hygrometer which permitted tracking of the highest and lowest level of humidity during the period you have it turned on. I then would record each 24 hour period or thereabouts. What I found was my kitchen refrig was all over the place! Subsequently I concluded it wasn’t worth bothering nor fretting over the swings! OTOH if you do want to check your unit I recommend this $39 unit from Thermoworks is pretty slick!