The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Timer question › First Timer question
I’m glad to hear they are in cry-o-vac!!! The meat surface inside has a certain amount of “goo” shall we say which will create a wonderful bonding from the get-go with your UMAi-Dry bag! Just roll back your UMAi bag to slide the meat into.
Yes, you can cannibalize the large bags to create custom sizes for your 1 KG pieces.
Personally 28 to 35 days sound like a winner idea to me for those expensive pieces.
Please let the forum know how they come out for you and remember pictures are always welcome!