The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › question about humidity level???? › question about humidity level????
I have dry aged an entire rib eye before using no bags at all and I also know that restaurants that have dry aging rooms say that it is best to keep the humidity lever at or near 70 to 80%. I can’t help but wonder what it is about the UMAI bag that makes the humidity level of no consequence at all. I have no doubt that the bag works but I guess that I am trying to understand why the humidity level within the environment of the item being aged is important when no bag is used and not important at all when the bag is used. How does the bag effect or influence humidity requirements. I have ordered some bags and plan to use them as directed but I tend to be analytical enough to want to understand the process if at all possible. Any help with this technicality would be much appreciated