The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › About to age my FIRST top sirloin › About to age my FIRST top sirloin
First of all if your refrigerator is a frost free, new unit working properly you will be fine. Secondly it will not smell bad! The meat is NOT rotting when you are dry aging…you are merely extracting the tasteless water in the meat.
A sirloin is a thick piece and personally I like at least 45 days, but I have gone 60 days and it turned out well.
When you dry age a bone in piece you must place folds of parchment paper over the cut bone areas otherwise when drawing down the air in the bag and puncture the UMAi Dry® bag.
Perhaps the biggest tip I can give ant newbie is don’t waste all your bags when sealing your first bag. I must have sealed my first bag 7 or 8 times until I got the hang of how my sealer is going to work with the bag.
And lastly as you asked what tips I could give you? I would take the time to scroll and read topics on this forum which cover many questions and solutions over the years!