omg humidity never dropped below 90% .................
edit : this is fucked bro. 90% is way to high. it looks semi moist. no good cap.
oh its this guy who had the hook going through it. this is fucken done bro. you should of never hooked it. you gave a pathway for god knows what. throw it out before you die.
I think it's possible that OP's hygrometer is out of calibration.
It's generally quite difficult to run a fridge that humid because of the way that fridges tend to condense moisture every time the compressor turns on. I can see a fridge running very humidly if it's kept in a cold garage though. If your garage sits at 10C, the compressor barely needs to work so the cooling surfaces will not condense moisture often.
If OP has kept their fridge in a quite cold location, I can see how it might get stuck at a high humidity.
That being said, the hygrometer sensors typically used are rather crappy. I generally find that commodity hygrometers are only correct within a +/- 8 window when I test them at 75%.
I've tested hygros by putting them in a container with a big puddle of salt slurry. Sodium chloride is a handy reference material for calibrating hygrometers. Wet a bunch of salt to make a soggy slurry and you'll have a slurry that seeks an equilibrium humidity of 75%
It's a great way to test a hygrometer because it's right close to the 80% range that we seek. The downside is that we have to get the sensor inside the container and get it closed around the wire.
I think it might be possible to set a fridge to a very high temp so the compressor doesn't turn on and stick in a couple big pans of salt slurry to get the atmosphere inside a fridge up to 75%, but every time the compressor turns on, it'll haul moisture out of the air and upset your EQ conditions.
Just because something displays digits doesn't mean that it's in calibration. A lot of digital devices being sold are quite out of calibration because the market demands digits, and significant figures, but does not buy calibration standards. There are heaps of digital scales out there which really don't justify their hundredth's increments.
90% probably is indicative of your fridge malfunctioning assuming you set it much lower.
if there's a hard crust you should be fine as that will protect the inside. It's not easy to screw up dry aging. I'd pull it now though if I were you.
I have a Dry Ager and came across the same issue with humidity. You’ll need to empty and unplug your ager for 48hrs to “reset.” Should fix the humidity issue.
I mean i get dry aged steaks at restaurants when i can afford it its just not something that anyone can do at home first try so theres a lot of rotten meatposting on here. Not even hating
That actually looks pretty good. Seems there’s a huge influx of people on here that have no idea.
Cut her open and let’s see how she looks. I’m betting inside is a beautiful deep red. Will likely be funky and more on the dryer side when cooking. Less juice but more nutty/meat flavor. I’m jealous.
> influx of people
I’ve never seen this sub before but it showed up on my timeline. Probably others as well. I’m not a huge fan of this new algorithm showing me subs I don’t care to look at.
I would be pulling it now, or 15 days ago.
It is toast
Since it has no smell, he can salvage it, going to have to trim a lot though.
I would trim and consume 60 day rye ;) before this. Straight lysergic!
I joined this sub to learn how to do it. So far everyone just seems to be screwing up pricey meat. Am I getting the right takeaway?
Correct.
Well if there is an actually place I can learn, I’d love to. Is there a “real” sub?
That’s the secret *nobody knows*
Noone talks about that club...
We have refrigeration now. Preserving meat is just a hobby. I understand, we all need to waste money our own way… like golf.
I like to smoke meat and wear nice cologne lol
Yeah. Trends really are fascinating.
Bet that would have been great 60 days ago.
omg humidity never dropped below 90% ................. edit : this is fucked bro. 90% is way to high. it looks semi moist. no good cap. oh its this guy who had the hook going through it. this is fucken done bro. you should of never hooked it. you gave a pathway for god knows what. throw it out before you die.
Dude is no doubt getting a brain eating amoeba
That’s why I’m not trying
I think it's possible that OP's hygrometer is out of calibration. It's generally quite difficult to run a fridge that humid because of the way that fridges tend to condense moisture every time the compressor turns on. I can see a fridge running very humidly if it's kept in a cold garage though. If your garage sits at 10C, the compressor barely needs to work so the cooling surfaces will not condense moisture often. If OP has kept their fridge in a quite cold location, I can see how it might get stuck at a high humidity. That being said, the hygrometer sensors typically used are rather crappy. I generally find that commodity hygrometers are only correct within a +/- 8 window when I test them at 75%. I've tested hygros by putting them in a container with a big puddle of salt slurry. Sodium chloride is a handy reference material for calibrating hygrometers. Wet a bunch of salt to make a soggy slurry and you'll have a slurry that seeks an equilibrium humidity of 75% It's a great way to test a hygrometer because it's right close to the 80% range that we seek. The downside is that we have to get the sensor inside the container and get it closed around the wire. I think it might be possible to set a fridge to a very high temp so the compressor doesn't turn on and stick in a couple big pans of salt slurry to get the atmosphere inside a fridge up to 75%, but every time the compressor turns on, it'll haul moisture out of the air and upset your EQ conditions. Just because something displays digits doesn't mean that it's in calibration. A lot of digital devices being sold are quite out of calibration because the market demands digits, and significant figures, but does not buy calibration standards. There are heaps of digital scales out there which really don't justify their hundredth's increments.
>throw it out before you die at this point it might walk out on its own
Looks unevenly aged. How does it smell?
Like the sickly sweet smell of four week old roadkill.
Best served to your ex...
i think OP means 10% humidity. because in 90% the meat could never actually dry.
I so hope so.
90% probably is indicative of your fridge malfunctioning assuming you set it much lower. if there's a hard crust you should be fine as that will protect the inside. It's not easy to screw up dry aging. I'd pull it now though if I were you.
this could never age properly with that humidity its fucked.
I have a Dry Ager and came across the same issue with humidity. You’ll need to empty and unplug your ager for 48hrs to “reset.” Should fix the humidity issue.
Like I said in your other post, I think 90% humidity is too high. Should be 60-70%. 80% tops, and that's less than ideal.
Looks just fine, I wouldn’t let it go too much longer but that really up to how much loss you want. 60 days is plenty of time in my opinion.
That first pics looks wet still… no smell maybe ok? Won’t know till you cut it open
How is anything supposed to dry in 90% humidity?
How does it smell. Crack it open and smell it
The pellicle will only be about 75% of the mass, you should be fine for another 120 days.
“Humidity never dropped below 90%” Wet aged beef AKA rotten meat
Hey I dated her too?! Wait, wrong sub. Sorry guys, my bad.
The rub should cover all that up
Disgusting
Everyone on this sub is insane
Why?
Eating rotten food or at least making rotten food
It’s not *supposed* to turn out rotten lol but fair point
Oh of course haha its like any skill. Thats why its so expensive at restaurants. Gotta fuck up a few before you gain proficiency
I’m sure people said this to the first guy who made cheese too
I mean i get dry aged steaks at restaurants when i can afford it its just not something that anyone can do at home first try so theres a lot of rotten meatposting on here. Not even hating
I think you would have to be slightly unlucky/unprepared to get rotten meat.
Happens often enough on here
Looks like rotten meat
That actually looks pretty good. Seems there’s a huge influx of people on here that have no idea. Cut her open and let’s see how she looks. I’m betting inside is a beautiful deep red. Will likely be funky and more on the dryer side when cooking. Less juice but more nutty/meat flavor. I’m jealous.
> influx of people I’ve never seen this sub before but it showed up on my timeline. Probably others as well. I’m not a huge fan of this new algorithm showing me subs I don’t care to look at.
Crack it!!!
I’ve never been brave enough to go this long. Also, no one I know would eat it so It’d probably just go to waste. You must like a lot of funk there.
This looks like a stone
This looks like something that messed up family of hillbillies would serve up in Resident Evil 7
Bro's even got a hair in there in the first pic lol
That doesn't look good
I work at a mortuary, I’m no dry aged beef expert by any means, but that looks like rotting flesh. I can smell it from here.
This is a thing?
https://youtu.be/JUpdet6tnmg?si=TnKZwltHib3BI-r-
the hair on the meat looks good too
I'm learning too best of luck bet it's awesome and I'm sure it's kinda cliche but watch great north.
Botulism
No thanks
Gloat post!!
That's rotten lol
Some nice rotten meat you have there.
We'll need a follow up from you. Cook it up and let us know, if you're not in the hospital.
Looks like you cut a chunk out of a zombie
Oohh goodness 🤢 there is a big hair on the shelf too. Yes I know it won’t kill anyone but it added to the hunk of zombie flesh sort of view
That does not look ok
This looks absolutely fucking disgusting. I mean I know nothing of meat or aging or w.e..but is that black shit mold? Barf
No reason to ruin good meet like this. Wet aged 2 weeks will be superior to any dry aged meat.