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?
I also use the brisket size bag for top sirloin. That cut of meat is so fat that it doesn’t fit in any other size bag. There is a good deal of wasted bag material, but I don’t worry about it. The bags, while somewhat pricey, are not so expensive that it makes that much difference to me. A dry-aged top sirloin is a treat.
Same for me. I’ve never done a whole brisket (I’ve got a half-brisket aging in a roast bag). And I’m not sure what a short loin is. Is it a bone-in Porterhouse / T-bone loin?
I’m not captain dry-age, but I’ve done a few ribeyes. I’ve never found one I couldn’t squeeze into a Subprimal bag. I’m not sure if a larger ribeye would be a better ribeye, or would be an older ribeye.
So far — only using this size bag for sirloin.