The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › Use of a Check Valve for sealing › Re:Use of a Check Valve for sealing
One thing I found interesting. I have had a temperature and humidity sensor in this garage refrigerator for about 2 weeks to get the temperature at the optimum level and it sits between 34 and 38 degrees and the humidity is rock solid at 26%. 4 hours after putting the Primal into the Frig, the temp is at 35F but the humidity was up at 60%. This morning it is still at 61%. Can I assume that this is the moisture being released from the meat?