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So I have dry aged several cuts of meat with umai over the last year. All of which have been in my everyday used refrigerator in my kitchen. All of which have turn out great. I bought a new full size refrigerator and put it in my basement and started a few new cuts. The fridge isnt full like my upstairs one is and I feel the the darkening of the outside isn’t happening near as fast as prior. One of the cuts is a brisket which really isn’t changing much at all which is concerning me.