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
I was just about to ask about this apparent contradiction! I was just looking at the section on dry-aging in Modernist Cuisine and it was recommending high humidity, contrary to what drybaggers are recommending.
It all makes sense now!
And, sigh, there’s a whole section on the chemistry of dry-aging and it explains that I’ve probably over-aged the venison, and why pork doesn’t benefit from long dry-aging, etc. Could have saved an experiment or two if I’d borrowed the book sooner!
Oh well, no real harm done – just opportunity cost because I could have been aging more steaks!