- Joined Mar 3, 2011
A question for the experienced dry agers. After years of charcuterie making, imagining that I have enough knowledge to get into dry aging whole muscle, in a just set up mini fridge. I assume there is a difference between the empty, and the loaded unit outcomes of settings, that is, for example, once the meat begins to dry, there is an increase in the humidity. Did you find that the settings need adjustments as the time progresses ?