Anyone use these?

[Anonymous]

Lats about 1-2 months and maintains humidity at 65-70% +/- 2 degrees.

It can be recharged by putting it in the oven @ 250 for about an hour. Add distilled water, and reuse.

[Ron Pratt]

inside your cigar housing thing I assume? Having been a cancer survivor for 26 years now I don’t follow those things! Good luck!

[Anonymous]

No, no! Inside a fridge. To maintain the correct humidity.

I’m a non-smoker myself. 🙂 I just heard someone mentioning to use something like this to maintain proper humidity (60-75%). Thought I’d run it by you guys.

Hmm – does this absorb humidity or release humidity?

[Ron Pratt]

According to their product review it releases humidity, not absorb it.

My new ThermoWorks Thermometer/hygrometer tells me my refrig is running a range of 67 to 70% RH so I’m fine without the Humi-Care jar. The other thing that makes me happy is that it is also confirming the refrig temp as displayed on my refrig door!

[Anonymous]

RRP wrote:

quote :

According to their product review it releases humidity, not absorb it.

My new ThermoWorks Thermometer/hygrometer tells me my refrig is running a range of 67 to 70% RH so I’m fine without the Humi-Care jar. The other thing that makes me happy is that it is also confirming the refrig temp as displayed on my refrig door!

Dang!

I just added a bowl and small towel on a piece of a hanger to keep it up to wick some moisture. I was around 15%, now around 35%. Doing better.

[Thea]

In traditional dry aging, humidity levels are a critical consideration. You may need to monitor, provide extra air flow and, possibly either materials like this to dry or pans of water to dampen the environment. However, tests have shown that with DrybagSteak aging, the protective membrane that the DrybagSteak material provides allows for effective release of moisture and absence of concern about mold growth. Most critical to creating an optimal dry aging environment is a frost free refrigerator with excellent air flow and placing your DrybagSteak bonded piece of meat on an open rack in a location in the fridge where it will have the very best flow of air around the entire surface, top, bottom, sides. The biggest problems actually come when folks use the old beer fridge or the dorm fridge because they simply do not have good air flow. Also, ironically enough, the family fridge that gets opened and closed may create a “better” environment because it is always triggering the fan and refrigeration, cooling and circulating the air more frequently. You will have good results with good air flow and proper storage temperatures for perishables–32 to 36 degrees. No additional equipment or fuss is really necessary. Honest!

[Anonymous]

May I second your emotion here?? 😉
Unless there is a great reason to up the humidity in the fridge, I found your last comment to be quite effective here as well.
Thumbs up….
“Char-Woody”

[Anonymous]

I am a newbie and have been running some tests on my full sized Garage refrigerator prior to using a DryBag. Currently it is running at 35 degrees and 25% humidity here in Northern California. I put a tray of water in the Fridge and that raises humidity to 35%. Are you saying that low humidity in the 25%-35% range will not a problem in terms of excessive loss of moisture and weight of the SubPrimal?

[Ron Pratt]

You’ll be fine as long as you have good air flow and there really isn’t a need for the water pan. In a frost free refrigerator the water will just make the unit run that much harder. You should be fine at the level you said.

[Author]

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