The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to Dry aging › New to Dry aging
Hello Ron, and a report on my latest run with a full ribeye loin. I started this one the same day I received my drybags. Its been many years that have passed since we both hooked up with drybag. And posted on BGE forums. You know the history.. smiley. OK I put this one on toast June 22nd (you count the days till August 1. I sliced it up yesterday. The outer crust was stiff like a board but nice color. I cut out 16 steaks with BEAUTIFUL color and texture. 10 to 12 oz. each. Maybe one or two 16 oz. Who is weighing. These are fantastic looking steaks. Oooooh. I cannot wait. I sampled a few very thin raw meat scraps and delicioius. I am using the old first run vacuum sealers that I used the paper clips method years ago. Your new white strips worked fine with the older machine. I may invest in the newer one as time goes buy, but at 88 years of age this month of July, I hesitate. Many thanks Ron for all the work you do here…Cheers.. Old “C~W”