The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Charcuterie Making › General Charcuterie Making Questions › Switch to Umai after 2 months traditional drying › Switch to Umai after 2 months traditional drying
I’ve written to the Facebook group moderators to ask why are you question was bounced. They do run a pretty tight ship in requiring people to be discussing UMAi Dry related issues. Perhaps your question was misunderstood.
The point is, in all honesty we have never recommended bagging meat that has already been aging for sometime. Without any experience, it would be improper to try to advise you.