Dry aged beef cooler?

[rob air]

Do any of you have any info on setting up the humidity - temps for aging beef/venison correctly. I want to make a used reach-in cooler specifically for this.
Personal use only.

[Crazygator]

So, what did the fellow do that your gonna store in there? :spitball:

[icemeister]

Here's a past thread on the subject:

http://hvac-talk.com/vbb/showthread.php?t=97734

The link that I posted in there is probably what you're looking for.

[Boise500]

Should your system dry out the air to much, build a 3/16" dam with silicone around the evap drain hole. This will help some of the condensate to re-evaporate into the air.

[rob air]

Thank you that post had the answers i was looking for.

[Jeans1]

Hey Guys I am setting up a new Dry age box in my Butcher shop and I am looking for any info on controlls and settings for my ref mechanic any suggestions???

[Jeans1]

Any info on humidity settings and controls ??

[MikeySq]

I have a couple on the go lately, they are working pretty good, under 40F and 60-80% RX gravity coils with misting humidifiers, the beef is gettin all fuzzy and stuff!! haha

[icemeister]

I have a couple on the go lately, they are working pretty good, under 40F and 60-80% RX gravity coils with misting humidifiers, the beef is gettin all fuzzy and stuff!! haha

That reminds me of the story my mother told me about my great-grandfather's aged beef. In the fall when it got cool, he'd hang a side of beef in the barn and let it age. This was a small dairy farm, so the "girls" kept the place just above freezing even in the dead of winter in New England. ;)

When he wanted some, he'd scrape or take a thin slice off to clear the mold and take off what he needed.

I wish I had been there for supper! :)