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
Thanks for the tips KInder and Ron. I am watching it very close and re adjusting the temperature control knob upward in temps… Its been running 32 to 33F…and now this mornigng after a late night reset, its running 34.8 to 35.8F.
I may tweak it a bit higher. No fan yet, and the loin is on the central rack position. I was afraid to put it on the top, due to what Kinder is reporting.
Thats the really coldest spot as the cold flows downward as we know.
So far.. tis working fine.
24 hours into the drybag process.