Refrigerator questions

[Rudy Sieniarecki]

Can an empty fridge have different results vs a full fridge.

[Ron Pratt]

Actually there is a consideration about the refrigerator which is much more important. It needs to be a frost free unit which will cycle off and on extracting the moisture that the meat is releasing. IOW a wine frig or small dormitory refrig will get cold, but not wick off the water vapor.

As for being empty or full that is not as big of a problem in a refrigerator as a freezer is. What I mean is an empty freezer will have to work harder than a full or even partially full one to maintain a constant range of cold. That is why some manufactures suggest filling and freezing jugs of water.
Ron

[Rudy Sieniarecki]

So I have dry aged several cuts of meat with umai over the last year. All of which have been in my everyday used refrigerator in my kitchen. All of which have turn out great. I bought a new full size refrigerator and put it in my basement and started a few new cuts. The fridge isnt full like my upstairs one is and I feel the the darkening of the outside isn’t happening near as fast as prior. One of the cuts is a brisket which really isn’t changing much at all which is concerning me.

[Ron Pratt]

By chance have you compared your temperature setting to a reliable thermometer placed inside for a day?
Ron

[Rudy Sieniarecki]

Yes I have. Steady 37-38 deg …..

[Ron Pratt]

hmmm – the suggested range is 34 – 38 so you are certainly within that range. Now let me think this over night and maybe the UMAi Tooth fairy will reply to my brain!
Ron

[DryCzar]

Would have been nice to know what the basement temp was where this frig was placed?

[Ron Pratt]

The basement temperature is the minor part of that equation. The type of refrigerator is the issue. It must be a modern frost free unit so that it wicks off the moisture as the meat dries. Otherwise it will just lay there and rot.
Ron

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