Dry aging beef?

[mosesbotbol]

Originally Posted by jonumberone

I think your spot on about the RH rise coming from the moisture venting from the meat.
I just wasn't paying enough attention to the hydro to confirm this.
I also agree that the lack of juices in the pan doesn't equate to anything being wrong.
I just posted this in hopes that some one with experience might chime in and say "thats odd" or "thats normal".


Things are definitely happening

As long as it's cold and your fridge is working, no worries. RH should come down, but did you know the RH before you started?