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
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
Thank you very much for that. As in toasty’s post just above mine, I’ve seen conflicting recommendations, and it didn’t connect for me that open air dry aging versus drybagging might account for the difference.
I know my meat/beer fridge is 32 on the very top shelf near the freezer, but I don’t put much up there. The bottom shelf where I age meat is 35 to 36, usually. I don’t know what the humidity is. I’ll need to temporarily relocate the hygrometer from my cigar humidor to the fridge to find out.