The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Attempt, Prime Rib Eye FINISHED! › Re:First Attempt, Prime Rib Eye
I don’t know what’s gone wrong with the forum software, but nothing with a picture is coming through.
I’m going to be de-bagging four cuts on Thursday, for a Saturday taste-off between Top Sirloin and Boneless rib. I’d really like to do some pictures but I’ll post some comments even if the pictures don’t work.
One interesting visual thing (but no pictures now!) is that things that are Vacmaster sealed stay “red” much longer than things that are Sinbo sealed. That doesn’t mean that either is better than the other, and I still need to do some research:was it the use of the sealer, or was it something to do with the processing that I did that made roasts small enough for the Vacmaster?
Better scientific method will be needed.