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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-29-2011, 09:39 AM | #1 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Dry Aging at Home .. Questions
I managed to score an awesome deal off CL for a Carrier commercial glass door fridge. I've monitored the temps and they cycle between 34 and no higher than 41.
I also put a pink Hymalayan salt brick inside and a hygrometer. I think i'm good with the temps because once the meat is at temp the short cycles that go as high as 41 shouldn't affect its temperature much. I imagine it will settle in around 35-37 degrees based on the cycling up and down. What I am a bit concerned with is the relative humidity which seems to be between 85 and 87 degrees. The hygrometer is probably +/- 2%. Do you guys have any suggestions for lowering the humidity any more? I'm thinking of grabbing one more salt brick which may affect it some. I noticed a lot of water pools on the brick. Should I not worry about the humidity and let it roll at the current level? Any thoughts are appreciated. |
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