The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Ribeye 18 days In. Any comments on the ongoing process?? Comments Appreciated › Ribeye 18 days In. Any comments on the ongoing process?? Comments Appreciated
From the photo the meat looks good. As you recognized yourself, you do have a humidity issue because your fridge is in a very humid environment and most likely has trouble getting rid of all that moisture that the meat is giving off. My suggestion would be to move this meat into your house fridge. We advise people against aging in their garage fridges. There is a thread on this forum that took a nasty turn due to a problem with a fridge located in a cold garage. Of course that is a bit different problem than the one you describe. Adding salt to the fridge is probably not going to be a very effective solution, because salt may not absorb that much moisture.
That ribeye will give off almost a gallon of water throughout the aging process.