OK… so I followed this thread and tried to learn from other people’s experiences. I was a little concerned because I was at the 15-18 day mark and wasn’t nearly as “mahogany” colored at that point in my aging. My ribeye was still fairly red, but I definitely had good contact and seal, so I stuck with it (without touching it). So I finally crossed the 45 day mark (on my way to 60) and now the color appears appropriate, but it is still slightly soft to the touch. I was expecting it to be significantly more dehydrated (hard like most beef jerky). I’m confident I’ll enjoy the product, but do the experts on here recommend monitoring the humidity in the fridge to minimize moisture? I live in NW Florida and my garage fridge is exposed to 70-90% humidity on most days. Would adding a tray of Rock Salt help improve moisture loss?
Any advice would be appreciated.
