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VakurI covered and massaged the eye of round with the mixture given in Umai recipe. Put it into a vacuum bag and let it rest in my regular fridge.
Well i am quite positve about the start weight because that is more or less the same number with the butchers weigher. Unless something is wrong with my kitchen weigher, calculation is accurate. It started with 1144 gr and now it is 760gr.
Yes i am using kitchen fridge. Since my wife and i are both working, the door stays closed for 10 hours in the morning and 6-7 hours in the evenening. We open the door at least 4-5 times in between.
I am also dry aging ribeye in the same environment. So far it seems quite good after 16 days.