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01-12-2011, 08:19 AM | #11 |
Raw Dog
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Re: Dry aging beef?
OK, at 96 hrs in. So far I haven't had to change the drip pan as there is not even a drop of blood or juice of any sort on it. Same thing for the paper towels I put in the bottom since the meat was a bit larger than the drip pan. As I said earlier, I wasn't concerned about the RH being so low. Since then, The RH has been in the 55 to 57 range. I didn't notice this increase until after the meat was placed in the fridge, but it may have been my first reading was before the hydro had a enough time in the fridge for an accurate reading. Or it may be that the piece of meat had an effect on RH? I really don't Know The temp has remained in the 34 to 37 range.
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