The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › cabinet issues
- This topic has 7 replies, 3 voices, and was last updated 5 years, 9 months ago by
Thea.
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November 20, 2018 at 10:04 pm #3262
Chris Clarke
MemberHi, i hope you can help me with my conundrum. i have a 7 rib untrimmed aging in my cabinet at 70percent humidity. but also want to cure other meats in my cabinet (sausages, pancetta etc) .
so firsty is the humidity to high for the drybags?
should i trim and drybag my ribs? possibly move them to my normal fridge?
should/can i dry bag my sausages in there casings?
and if everything is in a dry bag and doesn’t need the humidity that high so i could reduce it?
Thanks in advance
ChrisNovember 20, 2018 at 10:15 pm #11839Ron Pratt
MemberFirst things first…what is this cabinet you speak of? If your meat is already sealed in a UMAi Dry bag I hope you just now put it in there! 70% humid is extremely TOO high! If it has already been in that environment then it may have already started to rot! You need to dry age in an operating refrigerator with a consistent temperature between 34º and 38º.
RonNovember 20, 2018 at 10:21 pm #11840Chris Clarke
MemberNo nothing in bags yet. just got hold of some so keen to try but started this rib bare before i could get them.
My cabinet(home build) has temperature and humidity control so can set it at what ever required.
CheersNovember 20, 2018 at 10:23 pm #11841Ron Pratt
MemberSo has your raw meat been in that 70% cabinet? Again – the meat ideally should be in an operating refrigerator with 34 to 38 degrees.
RonNovember 20, 2018 at 10:26 pm #11842Chris Clarke
Memberyep temperature is set 34 to 38 degrees
cNovember 20, 2018 at 10:32 pm #11843Ron Pratt
Memberbut you say the humidity level is 70%? If it is that high then I doubt your refrigerator is working properly. By chance is it one of those tiny units commonly called a dormitory refrigerator? Those cool, but do not draw off the humidity.
RonNovember 20, 2018 at 10:42 pm #11844Chris Clarke
Memberno no i have built/ adapted a unit out of an old shop fridge that i can now control the temperature and humidity on + or -. mostly for curing/drying charcuterie etc. i would normally run it a bit warmer for this purpose but i currently have it running at a reduced temperature for the beef rib im aging . so my questions are for me to fill in the blanks as regards the use of these bags. if they work out is going to mean i can do all the things in one box at the same time. so im just kind of fact checking before trying out a new system. and it seems answer to question 1 is no you do not want that kind of humidity for dry bags.
i will try post some pics for you tomorrow
cNovember 20, 2018 at 11:25 pm #11845Thea
KeymasterHello, and welcome!
For success with UMAi Dry, you need to use a modern, frost free kitchen refrigerator. UMAi Dry is designed to release moisture effectively and safely within the environment of regularly used kitchen fridge operating within a room temperature space. For reliable dry aging, your fridge must reliably maintain a temperature range between 34-38F. If you have these conditions, you can dry cure salumi and charcuterie right along side.
There is another post here on the Forum regarding refrigerators and why beer fridges, basement fridges, dorm fridges, etc are not compatible with UMAi Dry aging.
Hope this helps.
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