The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › aging pork – specifically guanciale, hams, salami › Re:aging pork – specifically guanciale, hams, salami
Ron Pratttoasty
Dry aging is basically very simple and has been done for years – IMHO what the DrybagSteak product does for me and my wife gives us a safety blanket. What I mean is the material controls the moisture loss and provides a barrier. Most importantly though is the peace of mind to not opening the family refrigerator and seeing a raw piece of meat aging day after day! Most people find the raw meat gross plus most people react to THINKING they are seeing rotting meat which they have been mentally programed all their lives to find revolting! I have a friend who swears the best steak he ever ate was trimmed off a putrid looking carcass hanging in the sun at an outdoor market in Mexico. Just his description of the flies that day about made me toss my cookies, but he swears it was wonderful! OTOH all it was was beef aged more rapidly than how I’d like to control the process.
Ron