Humidity?

Hi Mikeasaurus.

Great Class, I'm going to look into this.

One quetion, you mention humidity and it being the most important thing next to temperature to ensure the process goes properly.

Is there a way you were monitoring / controlling this?

I saw the part about using the drip tray to hold moisture if it is too dry, but what if it is too wet? how are you measuring this, is it just instinct?

Thanks for your great work and your time.

Alex


mikeasaurus8 months ago

True confession: I am lucky to live in a coastal climate where things are never too dry. You will already know if you live in an area that is very dry, in which case a bowl of water is sufficient to keep things humid enough in your aging fridge. Too humid is interesting, as I believe that the air circulating in most fridges would prevent things from ever becoming too humid (you would notice there would be condensation and pools of water in side your fridge if it were).

As long as there is some humidity in your fridge (bowl of water) and no condensation on the walls, you're hitting the right humidity and not travelling into the extreme zones. Once you start the meat aging, check back and see how your water level is doing and the overall health inside your fridge. Remember to have your teperature set correctly, too! Good luck.