The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to dry Aging – Concerned with the progress. › New to dry Aging – Concerned with the progress.
Hey Rob and anyone reading potentially facing similar concerns,
Wanted to give an update now, as I’ve just enjoyed the first steak from the batch.
I decided to rebag the ribeye after 10 days. Made sure everything was as clean as possible, and proceeded to transfer the roast to another bag – leaving the liquid behind.
It immediately sped up the process, and the roast developed a nice pellicle and colour within a week.
Seeing as the first 10 days had been so slow and without much progress, I decided to add 10 days to my initial plan of aging for 30days.
All I can say is, it turned out amazing. Looking exactly like the end product of umai’s YouTube videos, and tasting heavenly.
Thank you so much for your guidance both for me personally but certainly also in the forum in general, Ron.