The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry curing soppressata @ 55 degrees › Dry curing soppressata @ 55 degrees
I can report as follows so far. It doesn’t seem to make much difference (fridge vs drying chamber) in how much moisture comes out of the coppas I’m drying. I’m thinking that the UMAI plastic must limit or control the release of moisture from the meat regardless of the temperature and/or relative humidity. In the past, using UMAI in the fridge, it has taken at least 8 weeks to loose 30%.
The one that’s in the drying chamber seems to be going a little faster…but not by much.
Assuming the meat doesn’t spoil or get ruined in any way, the drying chamber is better for me, since I have more room in my fridge for everyday food.
My drying chamber is pretty well controlled…55 degrees and about 60% relative humidity.