Re:Has anyone dry bag aged a whole shortloin?

[Ron Pratt]

I wouldn’t see any reason that you could not – the only word of caution would be some protection where the bone comes in contact with the Drybag so that it doesn’t puncture it. As for the lean side that is really no different than the exposed meat of other cuts. You will have to trim or not trim it to suit your taste after the aging process. Good luck can keep us posted!