newbie seeks answer

[Tony Erne]

I have used both dry aged bags and no bags. I started with the dry bags and moved to no bags just to see the difference. I have used Salt but want a higher moisture level so salt the last 4-5 times day aging.

I have gone back to bags for several reason. I get a nuttier smell and flavor profile using the UMAi dry age bags vs. open air no bags. However, I still do both.

The bag does in fact protect the meat from getting foreign stuff on it but the over all protection comes from the 1/8 dried meat or bark on outer meat area.

I currently have a rib eye primal (prime) (19lbs) in a dry bag. I also have one primal rib eye (choice) with bone-in (no bag on this primal, the bones poke holes in my UMAi bags).

I use a small RV fan in my Fridg to keep the cold air moving by moving the air flow it keeps the temps stable. TEMPS are very important keep them 33-38 degs if they fluctuate up or down a deg or two for the short periods of time its ok, but continue to monitor the temps. I also use indoor-outdoor wireless temp gage. It gives me temp and moisture levels.

Side note; I use water filled milk cartoons to add bulk items to take up space in the Fridg, it helps with the temp fluctuation sable too.

The fans I use are RV fans http://tinyurl.com/kjgn3ab I use two one on each shelf and direct the air flow in the same direction.