When not using umai bags (going commando) what humidity is recommended? I have seen as low as 55% as high as 85% (that seems really high). I have mine set at 75% right now.
I'm not sure about beef but for sausage etc you do want humidity pretty high because you don't want the outer layers to dry out and seal in the moisture inside... that way lies rot. You want the moisture to slowly escape through porous outer layers. Again, that's sausage and the like, though.
Last edited by rickgregory; March 7, 2020, 12:47 PM.
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