Can't wait to see the finished product looks like a good start. I have been interested in doing this for a while just have not had the time to research and convert the shop refrigerator. This week I was looking around to possibly buy a few dry aged steaks to decide if the difference is worth the time & money involved.
My question for you is how did you decide on the humidity level that you are using?
The reason I ask is while looking for dry aged steaks at Pat La Frieda's website (http://lafrieda.com
) they say "The environment in our aging rooms is meticulously maintained to a temperature of 35 degrees and less than 10% humidity."