Newby wannabe dry-ager here with a couple of questions….

[Tim Wegner]

Ron

is 33-44 degrees too cold? That is the meat setting in my temp/humidity control drawer, if I put it in produce it bumps temp up to to 35-36 but i’m thinking colder is better….

Do you hunt? If so I have a really sweet knife I call the Pro Hunter. Email me if you wanna see a pic…
tim@blade-tech.com