Hey, first post.
Glad I stumbled across these forums, looks like theres quite a bit of information here but I'm interested to hear your thoughts.
I've set up a mini fridge for dry aging.
Has a thermometer, humidity sensor, UV light and a fan for air circulation.
Humidity can be controlled via controller, but no humidifier connected to it.
Installed a hook to hang the meat from the top of the fridge.
Temp is constant 2-3C (I believe it's around 37F), humidity w/o anything in the fridge is around 50%.
Got a 4.5Kg (10lbs) prime ribeye ready to go into the fridge.
Question is:
1) Once the meat is in, I expect the humidity levels to rise (correct me if I'm wrong) . Do I absolutely need some way to dehumidifie the fridge? If yes, is rock salt good? Keep in mind getting a block of salt in my area is quite tricky.
2) I plan to install a humidifier that will activate automatically once humidity levels drop below 70% and shut off once it reaches 85%. Is this necessary or am I going a bit too crazy?
Any advice or information for a newbie would be appreciated. I want to be sure I'm getting everything right. I also managed to get ahold of a great cut of meat.
Thanks in advance!
Glad I stumbled across these forums, looks like theres quite a bit of information here but I'm interested to hear your thoughts.
I've set up a mini fridge for dry aging.
Has a thermometer, humidity sensor, UV light and a fan for air circulation.
Humidity can be controlled via controller, but no humidifier connected to it.
Installed a hook to hang the meat from the top of the fridge.
Temp is constant 2-3C (I believe it's around 37F), humidity w/o anything in the fridge is around 50%.
Got a 4.5Kg (10lbs) prime ribeye ready to go into the fridge.
Question is:
1) Once the meat is in, I expect the humidity levels to rise (correct me if I'm wrong) . Do I absolutely need some way to dehumidifie the fridge? If yes, is rock salt good? Keep in mind getting a block of salt in my area is quite tricky.
2) I plan to install a humidifier that will activate automatically once humidity levels drop below 70% and shut off once it reaches 85%. Is this necessary or am I going a bit too crazy?
Any advice or information for a newbie would be appreciated. I want to be sure I'm getting everything right. I also managed to get ahold of a great cut of meat.
Thanks in advance!