The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Missing the strong dry age flavor › Missing the strong dry age flavor
Ron PrattWell, Sir…first off if you have your temperature set at 46º then that is way higher than recommended! See * below.
Then I have to ask if you are using a modern, frost free refrigerator which will wick off the moisture as the meat dry ages. Neither an old refrigerator, a small “dormitory” unit, nor a wine refrigerator will work – in fact those are just asking for trouble as the meat won’t age, but merely lay there and just rot.
Ron
*WHAT ARE THE TEMPERATURE REQUIREMENTS FOR DRY AGING WITH UMAI DRY® TECHNOLOGY?
Dry age at temperature between 34-38F. Typical household refrigerators and restaurant coolers are designed to protect food items like fruits, vegetables, fish and meats from spoilage without freezing them. Please make sure that your refrigerator maintains temperature between 34-38 F to ensure proper aging and prevent spoilage. Ensure that the UMAi Dry® material is in contact with the beef and there are no air pockets inside the bag.