The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Refrigeration Part II › Re:Refrigeration Part II
Ron PrattC~W,
Several months ago “kinder” posted a recommendation in this thread:
http://www.drybagsteak.com/forum/7-sealing-tips-a-tricks/180-bar-fridge
that addressed using a battery operated fan. That would be a lot less effort than retro fitting a fan through the wall and taking a chance of hitting a circulation tube. As for the large commercial operation drying rooms yes they do control air circulation, humidity levels and temp. I have read that some even have lighting that prevents bacteria growth. All that is for operations dry aging “tons of beef” a year, but that’s why the DrysteakBag product works so well to cover those bases for those of us just aging 1, 2 or a few sub-primals at home.
Ron