The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket, how many days in the bag? › Re:Brisket, how many days in the bag?
Saturday’s just set aside for cooking — it really would be nice.
I admit – as a kid things seemed so much simpler. My parents never seemed to have anything to do on the weekend except for dinner, and maybe they went somewhere for dinner. But that was it.
I thought things might be the same for me, and I’d get a smoker and sit outside and do absolutely nothing of interest except keep the temperature between 200 and 250.
Didn’t work out that way. Life’s a little busier.
And, in some ways, a little better. Busy life means that I can afford an office-fridge for aging beef. I’m sure I’ll eat beef (think pot-roast) that hasn’t been aged. But I don’t plan to cook a steak at my house that hasn’t been aged.