Dry Aging Steak with UMAi Dry®

This forum has 1,752 topics, 6,078 replies, and was last updated 4 years ago by Dan.

Viewing 15 topics - 46 through 60 (of 1,752 total)

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- Voices
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- Last Post
- Vacuum Seal Is Fine But Meat and Bag Not Bonding
  Started by: Irwin Podhajser
- 3
- 9
- 4 years, 2 months ago
  Ron Pratt
- What went wrong? Striploin FAR 2 hard, tough & dry 1 2
  Started by: Scott Nolan
- 9
- 18
- 4 years, 3 months ago
  Dmitri Jefisov
- bag with liquid
  Started by: Ivan Zamora
- 1
- 1
- 4 years, 3 months ago
  Ivan Zamora
- bag with liquid
  Started by: Ivan Zamora
- 1
- 1
- 4 years, 3 months ago
  Ivan Zamora
- Fridge door got left open after 35 days. Still good?
  Started by: Tanner Lemaster
- 1
- 2
- 4 years, 3 months ago
  Ron Pratt
- There is a bit of greed mold on the outside and at first there was some liquid.
  Started by: NO
- 2
- 3
- 4 years, 3 months ago
  NO
- Dry from frozen and individual cuts
  Started by: Seth
- 1
- 1
- 4 years, 3 months ago
  Seth
- Mouldy Pellicle
  Started by: Esmond
- 1
- 2
- 4 years, 3 months ago
  Ron Pratt
- different spices during curing process?
  Started by: eugene
- 1
- 2
- 4 years, 3 months ago
  Thea
- 22 days removed half and re-sealed – pleasantly surprised
  Started by: Andrew
- 2
- 4
- 4 years, 3 months ago
  Andrew
- How many days for best flavor? 35, 45?
  Started by: Rod
- 3
- 6
- 4 years, 3 months ago
  Andrew
- 60 day dry aged NY strip still moist.
  Started by: Daniel Lee
- 1
- 1
- 4 years, 4 months ago
  Daniel Lee
- Big Air pocket
  Started by: Levi Barber
- 2
- 4
- 4 years, 4 months ago
  Ron Pratt
- Should I re-bag? 2 days in
  Started by: JK
- 2
- 6
- 4 years, 4 months ago
  Thea

Viewing 15 topics - 46 through 60 (of 1,752 total)

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The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.

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