Aging temperature question

April 9, 2016 at 11:46 pm #10152

Member

Elizabeth,

There is a parallel discussion going on right now about this very question:
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/4061-dry-curing-soppressata-55-degrees
UMAi Dry was designed to dry age in the fridge, but possibly can be used on dry cured meats at 50-55F conditions.
Humidity should be quite low at those temperatures less than 50%.

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