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We are in South Western Australia and today’s temp is 34 degrees C so cool room is an essential for doing any meat prep (plus the flies are a tragedy right now too :sick: ). It cycles between 2 and 5 degrees so equivalent to refrigeration temps but with not a lot of humidity. Not that we have measured the humidity though. Would be less than or equivalent to normal refrigerator I’d say.
Unfortunately we have no flexibility to increase the temperatures to what is generally recommended for curing, without changing the refrigeration unit and then we would not be able to hang carcasses to set etc. This was one of our main concerns when researching meat curing as inevitably it talks about hanging the hams at room (ish) temps – well ours would be 28 degrees C + on a good day.
Finding that the dry bags allowed dry curing at refrigerator temps has made all the difference.
Oh and we started weighing but were pretty tardy with that…. oops 🙂 It’s so easy to SEE the drying taking place that we were never really concerned about it although we had intended to measure final yields. To be honest they looked so good that much sampling took place before we realized that we should have reweighed and now since those great early results we have not worried.