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MDT

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  • Content Count

    4
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  • Gender
    Male
  • Location:
    Jacksonville Florida
  • Interests
    Bbq dry aging and fishing
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    None
  1. Any advice. I purchased a glass door mini fridge and converted it into a dry ager. I have 3 fans in the fridge but am only running 1 at this time, I have 10 lbs of hemeylain pink salt charcol filet and spung for moisture. The issue I am having is that my temperature keep running between 29 degrees to 39 degrees Fahrenheit but mostly stays around 31 to 33 degrees and my humidity levels vary from 27 percent to 95 percent. I read that optimal temperature is 33 to 37 degrees and 30 or 32 degrees will casue the water in the meat to freeze stopping the dry age process ans anything over 40 degrees will cause bad bacteria rotting the meat. Also optimal humidity would be anywhere from 60 to 85 percent. Too low would dry out the mest too much and too high would cause bad bacteria. I am about to buy a nice bone in rib roast but before I spend 140 dollars on it I had hope to get some advice. Can I still age meat with a temperature range between 29 to 38 degrees and whith a humidity between 27 and 90 percent ? Also is it ok of it fluctuates between these temperatures ? I have 2 block or pink hemeylain salt at in the bottom of the fridge totaling 10 lbs as I don't have a uvc light hoping that will help with bacteria and humidity along with a wet spung or cigar hemador moisture pack. Any advice ? I be very appreciative and hope I can still dry age with what I had indicated. Thanks.
  2. Any advice. I purchased a glass door mini fridge and converted it into a dry ager. I have 3 fans in the fridge but am only running 1 at this time, I have 10 lbs of hemeylain pink salt charcol filet and spung for moisture. The issue I am having is that my temperature keep running between 29 degrees to 39 degrees Fahrenheit but mostly stays around 31 to 33 degrees and my humidity levels vary from 27 percent to 95 percent. I read that optimal temperature is 33 to 37 degrees and 30 or 32 degrees will casue the water in the meat to freeze stopping the dry age process ans anything over 40 degrees will cause bad bacteria rotting the meat. Also optimal humidity would be anywhere from 60 to 85 percent. Too low would dry out the mest too much and too high would cause bad bacteria. I am about to buy a nice bone in rib roast but before I spend 140 dollars on it I had hope to get some advice. Can I still age meat with a temperature range between 29 to 34 degrees and whith a humidity between 27 and 85 percent ? Also is it ok of it fluctuates between these temperatures ? I have 2 block or pink hemeylain salt at in the bottom of the fridge totaling 10 lbs as I don't have a uvc light hoping that will help with bacteria and humidity along with a wet spung or cigar hemador moisture pack. Any advice ? I be very appreciative and hope I can still dry age with what I had indicated. Thanks.
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