The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › question about humidity level????
December 2, 2016 at 3:06 pm #2792
From everything that I read about dry aging , the humidity level should run in the neighborhood of 70-80%. If these bags are designed to allow moisture to escape the bag and not allow anything to penetrate inside the bag, what difference does it make what the humidity level is? In other words, if the environment is blocked from penetrating the bag why do I need to maintain a certain level of humidity?December 2, 2016 at 6:35 pm #10706Ron PrattMember
Welcome aboard pwillie. You can easily find hundreds of videos and blogs on the net about dry aging. It is humorous how some of them even contradict each other. The one thing they have in common is they are aging “commando” in other words with raw meat sitting naked in the refrigerator. What you need to do is forget all the information you have read about commando when you are using the UMAi Dry Bag products. Just follow the simple instructions of sealing your meat in the bag and place it in a functioning refrigerator. As your meat releases moisture through the bag then your refrigerator will remove the evaporated moisture with ease and there is no need to try to increase the humidity level as all that will do is make your refrigerator work harder to eliminate that moisture. RonDecember 3, 2016 at 1:39 am #10707
I have dry aged an entire rib eye before using no bags at all and I also know that restaurants that have dry aging rooms say that it is best to keep the humidity lever at or near 70 to 80%. I can’t help but wonder what it is about the UMAI bag that makes the humidity level of no consequence at all. I have no doubt that the bag works but I guess that I am trying to understand why the humidity level within the environment of the item being aged is important when no bag is used and not important at all when the bag is used. How does the bag effect or influence humidity requirements. I have ordered some bags and plan to use them as directed but I tend to be analytical enough to want to understand the process if at all possible. Any help with this technicality would be much appreciatedDecember 3, 2016 at 3:06 am #10708JimMember
Not sure why people dry aging professionally would want this high of a humidity level, but the UMAi Dry® bag acts as a bit of a barrier to moisture so low humidity isn’t an issue. Seems that a very high humidity would cut down on water evaporation from the surface of the meat, creating a more welcome environment for mold and other things to grow.
In charcuterie I can see why you would want to cut initial moisture loss as not to form case hardening, but for Dry aging the bark is actually a benefit and protection for the meat. Can’t say I answered your question, but I sure as heck tried.December 3, 2016 at 8:46 pm #10709
Just want to say thanks to both Ron and Jim for your comments about humidity levels and dry aging using UAMI bags. I have purchased a 15 lb sirloin butt and will be beginning my 45 day trip Monday PM. I hope that I get what I am expecting out of this. I haven’t purchased a sirloin in years and years. When I am finished dry aging, I intend to sous vide and pan sear a couple of medium rare steaks. Looking forward to it. In the meantime I will start another rib eye. I have plenty of steak eaters around my table.
Thanks again for your responses…………….Paul
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