Humidity in Chacuterie.

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5 years 1 month ago - 5 years 1 month ago #6011 by mbaileybend
Humidity in Chacuterie. was created by mbaileybend
Most material that I have read says to dry the meat in an environment of about 70% humidity. My fridge and most have very low humidity. Mine is at about 10%. Do the dry bags make this work in a less humid environment? Is there a value that you recommend? I see nothing in the instructions on Humidity.

Thanks,
Mike
Last edit: 5 years 1 month ago by mbaileybend.

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5 years 1 month ago - 5 years 1 month ago #6017 by RRP
Replied by RRP on topic Humidity in Chacuterie.
Hi Mike - I'm not sure what source you are referring to suggesting a 70% humidity level, but i think someone is wet so to speak! I have a Thermoworks brand hygrometer that retains the high and low readings. When I am dry aging in our kitchen refrigerator my range typically is 10 to 35% . Ron
Last edit: 5 years 1 month ago by RRP.
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5 years 1 month ago #6018 by mbaileybend
Replied by mbaileybend on topic Humidity in Chacuterie.
Thank you for your response Ron. Well the book Charcuterie for one. The Coppa says to dry ideally at 60 f with 60-70% humidity until completely firm. Also Snoma Meats one of the best sites for formulations on the web. lpoli.50webs.com/index.htm . However none of these are using the Umai dry bags so this may be a whole new thing. This will be my 1st attempt at Coppa and Finocchiona Salami. So just asking a few questions before I start.

Thanks,
Mike

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5 years 1 month ago - 5 years 1 month ago #6019 by RRP
Replied by RRP on topic Humidity in Chacuterie.
Mike, I apologize...I assumed your question was about dry aging. Nepas should be along sometime to answer your humidity question...me bad...Ron

Edit: For the casual reader here Mike has since gone back and edited the title of this thread, which should explain some of the confusion. Ron
Last edit: 5 years 1 month ago by RRP. Reason: to point out title change
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5 years 1 month ago #6020 by mbaileybend
Replied by mbaileybend on topic Humidity in Chacuterie.
Ya I guess they should have a charcuterie category.

M

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5 years 1 month ago #6022 by NYKIDIES
Replied by NYKIDIES on topic Humidity in Chacuterie.
From my experience and having used UMAI bags a lot I avoid case hardening by placing two bowls of water in my frost free refrigerator laced with salt. The salt cuts back on bacteria that can collect in the water. I have a small USB fan blowing over the surface of the water distributing moisture. I have had great success with this technique. Although UMAI bags are wonderful and keep a pretty good humidity inside the bag if your refrigerator tends to run on the low side adding water will help and avoid case hardening.
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