The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment: pork loin went in today. › Re:Experiment: pork loin went in today.
AnonymousBoy you got that right. Learning how to dry age beef has catapulted my grilling and meat cooking results into the stratosphere. It has spilled over into other facets of my culinary life. I make many of my own breads, cheeses, sausages, wine, and beer, and I’m constantly trying new techniques, cuisines, dishes, and presentations. I now find it very hard to enjoy eating out unless I go to a top notch restaurant, and that can be very hard on the pocketbook. Even then sometimes I’m disappointed. For the places I can afford to eat at reguarly, my own efforts far surpass theirs. As a consequence, I rarely eat out any more.