The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Previously Wet Aged, is there a concern? › Re:Previously Wet Aged, is there a concern?
Thanks to both of you for your quick replies! Much appreciated.
So I should definatly drain all the juice/blood form the Butchers VacPak bag before transfering to the Dry Bag, correct? But I shouldn’t “pat dryP the subprimal as that layey is what will bond to the bag right?
I don’t think this cut will fit in one bag, I am about to try after dinner (Valentines Day dinner with the wife, Steak and lobster on the BGR, RRP you’ll like that!) I “might” have to cut in in half, hoping I don’t as there will me more loss due to trimming.
I have another issue with temp swing in the fridge, 33-40, but I should prop. post that in a new thread.