u/shybui

Hi anyone own a a cleaver dry ager? i’ve been aging my beef and i find that it forms the outer crust too fast (14 days) it feels like it’s aging too quickly. anyone having the same problem? i feel like the fans on the cleaver is too aggressive

i’ve chucked a govee inside to track the temps and the graph as you see below. is this malfunction? it goes from 70% RH TO 80% and then back down again

the cut steaks in the photos are my first batch which was aged 30 ish days