The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Thickness and days › Re:Thickness and days
March 28, 2012 at 5:14 pm
#5907
Member
Scott, I am all ears – BTW today is day 35 of my first sirloin which I intend to let go the 45 day distance. Like you this is choice and came from SAMS. I did have to trim excessive fat off and wrestle a bit to get into a bag due to its beach ball shape.
I still left a protective layer of fat on though…

I’m anxious to taste it in 10 days and will report back.
Ron