The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › First time Dry Aging question PLEASE respond! Thanks. › First time Dry Aging question PLEASE respond! Thanks.
Welcome aboard! Your “local chef” is entitled to his opinion of 20 days as well as all of us HAPPY users of the UMAi Dry Bag who find 28, 35, 45 and 60 day aging periods very tasty and worthy of the waiting periods. If you search the net about dry aging at home you will find a litany of methods. In fact since you said your meat is on a rack on top of a pan of Himalayan sea salt, in the bottom drawer of my refrigerator with the drawer cracked Then you got the sea salt idea from someplace. With a UMAi bag that salt is not necessary. As for keeping that meat in a drawer at the bottom now THAT is not a good idea even with the drawer cracked! You really need to move it to a shelf inside where the evaporation of the moisture from the passing through the UMAi Bag more readily and producing even drying. The 5 days so far is nothing to get concerned about, but you really should get it out of there and leave the sea salt behind as well! If you have any other questions please ask.