Humidifier recommendation–NO NEED

[Mark Atlas]

I went to purchase a compact humidifier as my refrigerator is only 22%. I also purchased a controller . The problem is that when the controller turns off, the humidifier requires that you manually tune it on before. I like the humidifier as it is small inexpensive and runs off a USB . It worked real well to raise the humidity. Does any one have a recommendation for a small humidifier for use in conjunction with a controller that does not require manual intervention to turn back on. I looked at bypassing the switch, but the humidifier is pretty well sealed and wiring not readily accessible Thanks

[Ron Pratt]

Excuse me, but why are you looking for a humidifier? Surely you don’t mean for the purpose of dry aging meat, do you?
Ron

[Mark Atlas]

Hi, Yes it was for dry aging beef as every thing I have read said to keep the relative humidity at I think was 80%. It did seem counter intuitive as I thought the purpose was to pull out the water . The humidity of our refrigerator that I am using is 25%+/3% over a 24 hr period. Now if I am misunderstanding relative humidity and absolute humidity that is another question

[Ron Pratt]

WOW! an environment with 80% humidity is just asking for rotten meat! Yes, dry aging means low humidity as produced in a modern frost free refrigerator. The unique feature of the UMAi Dry® bag is that it breathes allowing the moisture to escape as the meat is drying.

You are not the first person who has found all sorts of this and that information on the internet – which oftentimes contradicts each other! The thing to do is try to forget info other than what UMAI Dry® says to do. OK?
Ron

[Mark Atlas]

Thanks Ron!! I do see that everyone’s environments are different even with using UMAI bags. Do you monitor your own humidity? Is it unique to the UMAI bag to not need to regulate humidity. Perhaps what I see are videos fo ruse without UMAI, so I was wondering if that was the difference. I often see people monitoring humidity but for the purpose of not getting it too high. I am in a dry area and the fridge is about 25%. That seems very low and potentially an issue in terms of drying out the meat over a 6 week aging even with UMAI. I am very new to this, but wanted to minimize risk with a 200$ piece of meat. Thanks

[Ron Pratt]

As long as your refrigerator is a modern, frost free unit in proper working order you need not monitor humidity. In other words whether you live in a high humidity Southern state or in the middle of the desert in AZ then as long as your refrigerator is a modern, frost free unit in proper working order you need not worry!
Ron

[Thea]

Ottter–
UMAi Dry® is designed for a modern frost free refrigerator in regular use located within a consistently room temperature environment. The whole idea is to make dry aging easy, safe, consistent and–did I say?–EASY.
The humidity level in a kitchen fridge will vary greatly depending upon what is inside the fridge, what the relative humidity is in the outside environment and what type of meter you are using. We’ve found that many consumer grade tools don’t measure reliably. What’s more, you don’t need to monitor with UMAi Dry®. Nothing by the frost free fridge, an open wire rack, a processor packed Choice grade subprimal steak cut and 4-6 weeks’ patience are needed to get excellent dry aged results with UMAi Dry®. Even the vacuum sealer is optional, if you use the water displacement method to apply the UMAi Dry® membrane.

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