Dry aging beef?

jonumberone · 01-12-2011, 08:19 AM

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.

01-12-2011, 08:19 AM	#11
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	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. __________________ Sex junkie looking for a dealer