i threw in about a pound of salt to control the humidity. recommended humidity is about 80%.
the fridge is still set to 1 C, but i'm considering raising it. i was at whole foods yesterday and discovered that they have a dry aging fridge also!
i talked to one of the butchers about it for a while and they keep the fridge set at 41 F.
i did a bit more research on aging temperatures and came across this awesome paper. as demibiologist, it's just what i needed.
it compares dry aging at 30 F vs 38 F, with resulting tenderness measured in shear force with protein degradation confirmed through gel electrophoresis.
the results were fairly surprising. enzymatic activity decreases significantly below 0 C and ceases below -2 C, yet at 30 F (-1.111 C), both samples reached a similar shear force/tenderness.
i'm considering raising the fridge a degree or two, but also might lean towards cooler in case i have any random pernicious bacteria floating around the fridge.
No comments:
Post a Comment