The old art of dry aging
Dry aging is a process suitable for whole meat cuts, that are still on the bone.
There are three very important factors that you must keep in mind to be able to dry age properly.
The aging temperature is the most important factor, your fridge or room should be between 1 and 4 C. If the temperature is to low the meat will freeze and the aging process will stop, and if the temperature is two high the meat will spoil.
The ideal humidity is between 75 and 85; this will give you longer aging time before the meat is too dry and the “crust” to hard. If the humidity is to low the cut of meat will dry out, and if it is too high the meat will spoil.