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?
Yes, the short loin is the bone-in section that the porterhouse and t-bone and delmonico are cut from. I would love to do one, but I don’t know how I’d cut it when done. I think a band saw would work, but I’m not sure if I could get by with a small tabletop model. I don’t have room for a floor-standing band saw.
I busted a subprimal bag once trying to cram a 20 lb ribeye into it. So now if the subprimal looks like it might be a tight fit, I’ll just use the brisket bag. I’d rather use the bigger and more expensive bag that risk totally destroying one.