auto defrost fridge-high humidity

[Andrew W Martin]

I have a smaller (apartment size freezerless fridge) that I keep in my house (here is the model: https://www.homedepot.com/p/Danby-Designer-24-in-W-11-0-cu-ft-Freezerless-Refrigerator-in-White-Counter-Depth-DAR110A1WDD/205471286)

It is auto defrost, but the fridge remains very humid (typically around 75-80 percent according to my honeywell sensor). It has a small fan and water condenses on the back wall of the fridge and runs down into a small opening at the bottom. Am I asking for trouble if I try to dry age sausage and whole cuts of meat in it? I have a fridge in the garage but assume I can’t use it in the winter.

Also, as I’m new, I’m wondering if there are any considerations for storing umai bags prior to use?
thanks!

[Ron Pratt]

Before some experts come rolling in rather than to leave you hanging that level of moisture/humidity is just asking for trouble. Sorry.
Ron

[Thea]

Indeed, I agree with Ron. UMAi Dry® is designed to be used in a regularly used modern frost free kitchen refrigerator located in a room temperature environment. A refrigerator with a freezer does not have the appropriate compressor set up for dry aging or dry curing. You will have inefficient humidity control, likely mold growth and spoilage if you use the fridge you are describing.

[Dave Mazzocca]

OK, so 75-80% RH is too high. What is a good range? That’s something I’ve been unable to find on the website.

[Thea]

Indeed, no recommended humidity conditions are published, as it is not a factor most customers can measure or control reliably.
If you follow the straightforward guidance to use a regularly used modern frost free kitchen refrigerator located in a room temperature environment, you will have consistent, safe results.

[Vakur]

I have a question regarding the temperatures so ithought that might be the right thread.

Now i had my 6th delightful Umai experince for both bresaola and dry age beef. Thank you and Ron for the help at the beginning.

There is something confusing my mind. It is known that the appropriate T for dry aging ise 1-4 C degrees. The temperature needed for charcuterie making in a curing chamber is around 10-15 C degrees. So these are quite different temperatures but we are able to do both at the same environment with Umai (around 3-4 C degrees in regular fridge). This range is suitable for dry aging but it is not in the range for charcuterie making. Can you help me understand how this works? Are we slowing the process for charcuterie making on those temperatures?

[Vakur]

quote BagLady” post=14942:

Indeed, no recommended humidity conditions are published, as it is not a factor most customers can measure or control reliably.
If you follow the straightforward guidance to use a regularly used modern frost free kitchen refrigerator located in a room temperature environment, you will have consistent, safe results.

Any comment on the post below will be appreciated.

[Author]

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