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Finally got my beef aging room temp and humidity dialed in
After fighting with an old walk-in cooler for months, I spent last weekend installing a new humidistat and digital thermometer setup from a restaurant supply place in Portland. The first batch of ribeyes I cut yesterday had that deep, nutty smell and bright red color I've been chasing since I started dry aging two years ago. What do you all use to keep your aging rooms stable without breaking the bank on equipment?
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simon3783mo ago
Funny how that same struggle plays out in everything from meat to fermenting hot sauce.
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lane.joel3mo ago
Man I hear you on that struggle, nothing tests your patience like dialing in humidity for dry aging. That first perfect batch makes all the tinkering worth it though doesn't it?
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leo_mason3mo ago
Buddy, I feel your pain on the humidity fight. I chased swings for a solid year with a crappy basement setup before I finally caved and got a good controller. That deep nutty smell you're getting is the holy grail, once you get that dialed in there's no going back. I use a cheap Inkbird temp controller with a reptile fogger for humidity, total cost was like 80 bucks and it holds within 2% now. Nothing beats that first perfect ribeye after months of tinkering, congrats on getting it sorted.
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