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 and part III
AnonymousA strange thing.. and I am puzzled.
The internal temperature of the GE refrigerator continues to drop over time, and I must continue to reduce the knob settings to hold above the freezing mark. This emphasizes the comments made by Kimber to “Watch” it.
Overall the dorm fridge is doing nicely as per the full 15.6 lb Angus Select loin.
The drybag sealing is near perfect, and the meat exterior is darkening nicely.
I may cut this one after 14 days into 2″ sliced ribeye steak, and then use the FoodSaver to bag and freeze all but ONE thats heading over my lips and into my tummy. :woohoo:
I may order one of those external temperature controls as per an earlier posting.
Cheers..
“C~W”
B)