The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to bags – new to forum › New to bags – new to forum
bit of an update, the little bits white stuff on the bag inside seem to be just drying fat so that’s great, it has mostly shrivelled up gone crumbly. the fat caps have gone rock hard and the meat is firming right up.
I have split up my meat to experiment a bit. I have left the strip loin in the original fridge, it has a tray of pink rock salt and a USB fan for company (runs a few hours a day) I filled the door up with water bottles to retain some cold when I open and close the door.
I have placed the boneless rib eye in our regular day to day fridge. on a cake tray as the fridge has solid plastic shelves. both seem to be doing just fine. a bit of a meaty smell when first open the fridge with the strip loin but almost no smell up close with the sniff test.
haven’t flipped them yet which a few people seem to do around this point, I have a not too perfect seal originally on the strip loin so I don’t want to disturb it too much so I am keen on feed back about flipping – yes or no. Cheers.