The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Newbie Question › Re:Newbie Question
Day 50! I am not that patient. I am very interested in hearing your final report on it.
I’ve settled on 28 days as ideal for my tastes. I can detect a significant flavor and texture difference between 21 and 28, but between 28 and 35, no so much.
I haven’t tried sous vide cooking yet. The options were either to buy a very expensive machine, or build one. I’d definitely be game for the latter, but I already have far too many things on my work and play “to do” list. One of these days …