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May 29, 2016 at 1:03 pm #10382
I believe much has to do with the efficiency of the refrigerator itself and its ability to exchange the air.
I have a well insulated garage and bought a separate refrigerator solely for aging meats and drying sausages. I have a lot of stuff in there from sirloins to sausages to whole loins, bresaola and capicola. I have never experienced an absence of bark on loins or rib eyes, nor has there ever been evidence of mold on anything.
Maybe I’m just lucky.