The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Time for bark formation? › Time for bark formation?
Hi Ron, how are you? Thanks for your reply. Well from what I’ve read through this forum the consensus seems to indicate a time of between 42 and 60 days. So at a guess I’ll let it age a minimum of 42 days and longer if I can help myself 🙂
I had done my first dry aged bone in ribeye but had a few problems with sealing, my fault though but have now mastered it since. I aged that one for only 28 days and cut it short as my seal failed and I found a small spot of soft rot starting where the hole in the seal had opened. I trimmed it up and it came out beautifully, obviously I cut the rot right out as it only went in about 1/2 inch if that. Rest of the meat had plenty thick bark so was well protected.
A note on my first attempt the bag had very little adhesion during the last 3 weeks but somehow it worked wonderfully. Will post photos soon.
This one now is my second attempt so I had to ask as the bark had formed much faster on the first ribeye that had very poor adhesion with lots of air in the bag versus my current ribeye which is well over 80% coverage of the bag on the meat.
Just goes to show as long as it’s in the bag things can work out great!