The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment #4: semi-boneless leg of lamb › Re:Experiment #4: semi-boneless leg of lamb
February 13, 2012 at 3:35 am
#5606
Member
Good luck with that. Mentioning the beef, I have the first project in the refrigerator–subprimal ribeye. Have you noticed any difference between 30 and 40+ days of aging? This is the third day, and I do notice the bond between the meat and the bag.
Wish I could e-mail a bag to you for your project! :laugh: