When I was doing my apprenticeship we only dry age...there was no vacuum machine at that time and no dry ager as well. We just did it in the walk in chiller
Q: Can you please inform me how to set the temperature in my DX1000 DRY AGER? It stays on 88.88, I've tried several times, but after a few minutes, the temperature goes back to 88.88. The humidity works perfectly
Hi, thanks for your message. Our service team will be happy to take care of your request. Please send an email with a description of the problem and ideally a picture to info@dry-ager.com. My colleagues will then get back to you.
Q: is there a difference between buying meat that hangs in a butchers shop for 60days after kill date (quartered pcs) vrs buying meat that's aged in a smaller dry aged locker that's been cut in smaller sections?
The main difference between buying a meat that just hangs in a regular cold room and a dry aged piece of meat is the fact that in a DRY AGER cabinet you can control the humidity and you have a sterilization system. So therefore you have a lot more control over the end product and you have way less weight loss. And an even more intense flavour the just hanging it in a regular cold room.
Hi I bought UX500 but the current humidity level indicated on the machine is always above 90 regardless what humidity level I set for it, please advise:
When I was doing my apprenticeship we only dry age...there was no vacuum machine at that time and no dry ager as well. We just did it in the walk in chiller
Q:
Can you please inform me how to set the temperature in my DX1000 DRY AGER?
It stays on 88.88, I've tried several times, but after a few minutes, the temperature goes back to 88.88. The humidity works perfectly
Hi, thanks for your message. Our service team will be happy to take care of your request. Please send an email with a description of the problem and ideally a picture to info@dry-ager.com. My colleagues will then get back to you.
Q: is there a difference between buying meat that hangs in a butchers shop for 60days after kill date (quartered pcs) vrs buying meat that's aged in a smaller dry aged locker that's been cut in smaller sections?
The main difference between buying a meat that just hangs in a regular cold room and a dry aged piece of meat is the fact that in a DRY AGER cabinet you can control the humidity and you have a sterilization system. So therefore you have a lot more control over the end product and you have way less weight loss.
And an even more intense flavour the just hanging it in a regular cold room.
Hi I bought UX500 but the current humidity level indicated on the machine is always above 90 regardless what humidity level I set for it, please advise:
Commander B. Nice cap. ❤
Why are you wearing glasses and a hat, there's no sun inside.