Re:Meaty smells and want advice for a an aging fridge

[Steven Almas]

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