The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › AirFlow questions
- This topic has 28 replies, 3 voices, and was last updated 14 years, 9 months ago by
Daniel lara.
-
AuthorPosts
-
February 11, 2011 at 1:28 am #1210
Daniel lara
MemberHas any one tried a small fan to help with air circulation
February 11, 2011 at 2:20 am #4450Ron Pratt
MemberYes it has been discussed – take a look at this long thread – though in the end it didn’t work.
http://www.drybagsteak.com/forum/7-sealing-tips-a-tricks/180-bar-fridgeFebruary 11, 2011 at 2:30 am #4451Daniel lara
MemberHey I put one of those external temp controllers and my temp gauge had a plastic tip but the controller is copper I think the copper stays colder longer compared to the plastic and its taking a little more time to kick back on should I turn the controller down more
February 11, 2011 at 2:42 am #4452Ron Pratt
Memberme thinks we have an apples and oranges discussion going here! The auxiliary air flow inside the box is one thing and the external or overriding temperature controller of the refrigerator is another.
February 11, 2011 at 2:44 am #4453Daniel lara
MemberI know just another subject I was wondering about cause want to really have all aspects dialed in
February 11, 2011 at 2:46 am #4454Ron Pratt
Memberthen shoot away! What is it?
February 11, 2011 at 2:53 am #4455Daniel lara
MemberLike I was saying I think the copper tip is retaining the cold compared to the plastic probe which is making my refrigerator switch on at 40 degrees before it switches back on
February 11, 2011 at 3:10 am #4456Daniel lara
MemberFebruary 11, 2011 at 3:11 am #4457Daniel lara
MemberFebruary 11, 2011 at 3:12 am #4458Daniel lara
MemberFebruary 11, 2011 at 12:41 pm #4459Anonymous
GuestActually copper is going to have much higher thermal conductivity than plastic. I suspect you’re saying the copper probe is holding the temperatue longer because it feels colder when you touch it…that is an illusion. The copper is just transferring the temperature to your skin more effectively than the plastic.
In any case, I wouldn’t worry too much about it. In my experience, as long as your temperature is kept below 40 degreed F and above freezing, you’ll be fine. You have to realize that none of these cheapo thermometers are super accurate anyway.
February 11, 2011 at 2:19 pm #4460Daniel lara
MemberWell it shuts off at around 32 and kicks back on at 40 at least that what the thermometer say just didn’t know if the thermometer was truly accurate compared to the controller and if those are the temps its that ok……. And on the rib eye is it normal for the corners to pull away from the bag due to shrinkage
February 11, 2011 at 2:32 pm #4461Ron Pratt
MemberYes to your question about shrinkage and if that is a boneless piece you may experience “valleys” where the bones were removed. Sounds like your primal is aging fine!
February 11, 2011 at 2:52 pm #4462Daniel lara
MemberCool glad to here it going good in your exp. Do new yorks age faster cause of size and weight
February 11, 2011 at 3:29 pm #4463Ron Pratt
Memberyes a New York sub-primal does age quicker by comparison to a rib eye due to mass. OTOH I have gone 35 days with a NY with great success.
-
AuthorPosts
- The forum ‘General Dry Aging Steak Questions’ is closed to new topics and replies.





