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July 16, 2017 at 10:20 pm
#11192
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There are no hard set humidity recommendations, but I would say 65% is the very upper limit. You may see it go up very quickly now. The surface of the meat drying and forming “the bark” is guarantee that you will have successful dry aging. If the surface does not harden in the first 5 days, you will may have spoilage issues.
As for the 40F for 2 hours. Wow! I think that is such a broad statement, I don’t know what to think of it. Different kinds of foods spoil at different rates I think.