The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bagging vs. Towels › Re:Bagging vs. Towels
June 28, 2011 at 9:49 am
#4805
Jim Butler
Member
Took a look yesterday, so 1 week into the process, and it looks like all 4 pieces are developing a deep red color on the surface. Is this the expected change?
Sure hope so! 🙂
Our son will be home on leave from the Navy on July 8th for 2wks, so pretty sure we’ll have to sample some aged beef while he’s here. Monday, the 11th, would put me at 21 days. I’ll see how things look at that point. I might even buy a regular ribeye from BJs to cook along with the ones I’m aging just to see if we can tell the difference.
Jim