The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket, how many days in the bag? › Re:Brisket, how many days in the bag?
Charlie, do you have a freezer? I age my subprimals as long as I like (which is 28 days, generally), then I unbag, trim off most of the dried stuff without going too deep, then cut into steaks (usually 1 to 1.25 inches), vacuum bag, and freeze them.
I do final trimming on the cut steaks after thawing them and before grilling.
If you’re going to freeze them for more then 2 months, I’d recommend a non-frost-free model chest freezer. Keep the temp down to minus 10 degrees.