UX 1000 Dry Ager

[bpw]

Recently purchased UX 1000 Dryager. Have used it for sub primals, brisket and picahna with great results.

I am now going to move into dry aging sausages,hams and other charcuterie.

I am not able to find any temp/humidity setting recommendations for these things on dry ager website. they only have recommended programs for the older DX 1000 model.

Their book lists recommended programs for only the DX model.

i have sent emails and left messages with DryAger company,but, have not heard back yet.

Any help from forum members would be appreciated. Especially members who own the DryAger UX1000

Thanks

 

[indaswamp]

Dunno the settings on the unit, but you are looking to maintain 53-57*F; 75-80% relative humidity. I would highly recommend getting a govee temperature and humidity monitor to put in your dry ager. Then you can dial in the settings to achieve these parameters.

 

[indaswamp]

You also want extremely low airflow....

 

[Meat!Man]

Recently purchased UX 1000 Dryager. Have used it for sub primals, brisket and picahna with great results.

I am now going to move into dry aging sausages,hams and other charcuterie.

I am not able to find any temp/humidity setting recommendations for these things on dry ager website. they only have recommended programs for the older DX 1000 model.

Their book lists recommended programs for only the DX model.

i have sent emails and left messages with DryAger company,but, have not heard back yet.

Any help from forum members would be appreciated. Especially members who own the DryAger UX1000

Thanks

Hey bpw, I got my UX 1000 in February. I loaded mine with about 5 subprimals, 2 had bone-in, the others were boneless but with good fat cap on at least one side. The 4 boneless lost significant moisture. I could not get my DryAger to maintain a decent humidity. I bought 5 hygrometers (Govee) and put them in and the actual humidity was varying between 55 to 75% RH. And that was with a SET RH of 85% per the recommendation of the manual. Curious what your experience is, and if you have measured the actual RH and Temp in the unit. I did save some info on charcuterie and the things you need to config. Hit me up and we can collaborate. Cheers! (Jeff)

 

[indaswamp]

Humidity will not be uniform unless there is a constant airflow. The slight temperature difference from top to bottom will cause a lower humidity reading near the top and a higher humidity reading near the bottom; unless there is constant airflow to keep temperature uniform throughout the unit. But this comes with a risk of dry rim on the meat.