The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket / short loin bag size, anybody using it? › Re:Brisket / short loin bag size, anybody using it?
Good luck getting a definition of what certain cuts are! Every butcher I have asked has a different answer. It seems that this trade has many variables and when asking for certain cuts you better have done your homework to know exactly what you are getting. As far as the short loin bag it would fit a brisket or even a whole NY strip if you cut the ends square and very tightly at that. The dinner bags(useless) that come with the starter kit are for practicing on the included vacuum sealer.
“Competition barbecue” is a very serious thing to a lot of people, just watch food network or Google the term. They all have their “secrets” and you have me wondering if aged meats is one of them. These people are meat Masters and to have one try/use drybag such as Chris Lilly would put UMAi through the roof.
BTW… Thanks for mentioning a chamber sealer, can’t stand this “snorkel” sealer anymore…any recommends?