The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First time using UMAi Drybag and plastic melt › First time using UMAi Drybag and plastic melt
Today is the 30th day and I open the bag and slice it.
I just notice there is a white mold. Is this normal?
When cutting it the color a bit brown and after season it with salt and pepper it turn red again.
The beef have some smells. My daughter say it’s like ham from the italian pizza.
Any suggested dry age time to make it tender and without strong smell and strong taste ?
I went to wolfgang steakhouse recently to try their porterhouse and their steak don’t have strong taste the one I’m experiencing. Just wondering if I’m doing it right.