For this batch, I wanted to try using dry aging bags, the type that they use for steaks. My “chamber“ is a wine fridge and the temperature was quite steady at 13/14 Celsius and humidity between 75 and 80%. I read another post that with this temperature and humidity, I could avoid the wrap altogether (but I read this just before posting!).
One of them just reached my target of 35% weight loss, and I just tried it and I am surprised by how incredibly soft it is outside. Zero case hardening! I think this is because the membrane kept it moist inside and regulated it to keep it in a good humidity. It did grow some mold, it looks like the breed mulled that I used for my previous batch (the mold 600 is expensive and with the brie it came out just as good).
What do you guys think?
(I added some “tech” also for monitoring, which I’ll post separately!)
by geeks-r-us2
5 Comments
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That looks quite red, in a good way. Is it pork or cow?
It looks amazing!!!
Looks great! May I please ask, are these umai bags? I can’t buy those near me and haven’t been able to find any alternatives…
Am I correct noticing you added a wood plate at the top instead of the usual wine rack in order to deflect the wine fridge fan at the top and using that as well to attach hooks?!