The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Meaty smells and want advice for a an aging fridge › Re:Meaty smells and want advice for a an aging fridge
February 17, 2012 at 1:26 am #5653
All aging should happen just above freezing and no warmer than 40F. Open air dry aging 60-70% humidity. Drybag dry aging you want the humidity as low as your fridge will let you, probably ~35-40%. The lower the humidity, the faster the moisture releases from the drybagged meat.
Cold Temp = reduced chance of spoilage
Low Humidity = faster dehydration = more beefy flavor
More Time = more tenderness and more dehydration
Higher humidity for open air aging = more controlled shrinkage