The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New guy just loving it and hooked already › Re:New guy just loving it and hooked already
Thanks Ron. My prime rib loin hit the 30 day mark yesterday. I won’t get a chance to pull it out and try it for about another week. So, I’ll be close to 40 days by then. Yes, i am in deep and eventhough my wife thinks i’m nuts she doesn’t think she can eat anything that isn’t dry aged anymore. And, i’m cooking on a BGE at high heat. Dry aged steak seared and cooked around 700 or so degrees is like heaven on earth.