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

[Anonymous]

evil4blue wrote:

quote :

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

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.