That should be good Zep!
How many days you gonna go?
I'm kind of interested in that rack? Where did you get that?
Did you weigh it after trimming Daniel? Would be interested to know the volume of moisture that is lost on a weekly basis. What does the salt do?
What you plan on doing with that chucky?
Did you weigh it after trimming Daniel? Would be interested to know the volume of moisture that is lost on a weekly basis. What does the salt do?
Hey Zep how are you controlling the humidity? Does the salt keep it regulated?
The Rib Roast was 7-3/4 lbs. and the chuck was 3-34 lbs. The salt keeps mold from growing on the meat and also absorbs moisture and helps it cure. ........... ZEP
Zep....with dry ageing you actually want a higher humidity to keep moisture loss as low as possible. That salt will drop humidity. Might want to rethink that one. Mold will not be a problem as long as temps are maintained.
Rick
Looking good so far Zep! I certainly see a difference with and without drybag. Yours does look far moister than the drybag way. Looking forward to see how it goes. How long has it been?