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From what I have read, I live in your area I believe. PNW. But I’m in Tacoma area. I started in the home fridge on April 12/14 for the 2-half ribeyes and the new york. I started the last new york April 24 when I was comfortable with the temperature in the new fridge.
For the last while the temperature in garage was not hot at all. Humidy ~50%. I don’t go in there too often but I have been trying to open the door to exchange air (I was assuming that was good from what I read). I can see the digital thermometer with humidity and a couple analog ones when I first open. I have two wireless ones in there as well. One attached to bottom shelf on the right (open air) the other is vacuum sealing in a pickle jar filled with water to give more of a regulated temperature. I can see those from in the house and the pickled one is always 36 or 37 degrees while the other fluctuates a lot more (based the high / lows it records) .
I haven’t seen many recordings of humidify for steaks on here vs. the charcuterie ones so I was kinda curious. Maybe I have seen one where it starts high, and then tapers off as the meat gets more impermeable to mosture.