First timer, checking my fridge before I start

  • Thummper
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1 month 6 days ago #15777 by Thummper
Hi Ron,
Just bought some bags (love souse vide everything), and reading up while I wait. You have suggested an often-used, frost-free kitchen refrigerator. Specifically, not a bevereage cooler or 'dorm fridge', as those just cool. What I've got is a beverage cooler, but its a higher end one, frost free, constant use, and in my cool and dry home office:
Does that work, or is there something I'm missing about a 'kitchen fridge'?

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  • BagLady
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1 month 6 days ago #15782 by BagLady
Hello, Thummper.
The reason we recommend a a regularly used modern frost free kitchen refrigerator located in a room temperature environment is that a decade+ experience has proven that smaller fridges cannot keep up with the humidity management. While dry aging, the meat is going to release 17-20% of it's weight in water--for a standard 20 lb boneless ribeye, that's about 4 lbs of water. How many cups is that? Fans will only move that moisture around, or worse, will not wick the moisture off the surface so that the meat is just sitting there in it's own moisture. Sure, like wet aging, the enzymes are working away at the texture. The oxygen permeability of UMAi Dry® is allowing for some of the flavor to develop. But without the proper rate of moisture transmission (and removal from the environment), you can't predict the bacterial environment.
If you opt to use your beverage cooler, remember to ensure the temp remains between 34-38F (1-4C), and let us know how it goes.

Dry aging geek

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