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
“Hot tubbing” _IS_ something you can do right now. There are many guides on the web that describe how you can do a very acceptable job with a zip-seal bag, a large pot of water, or an insulated picnic carrier, and almost any thermometer.
For steak, you aren’t worrying about food safety (as long as you finish the exterior of the beef on your BGE at a reasonably high temp). You are just trying to get the meat to the desired doneness. If you’ve aged it 43 days, you’ve got the tenderness you want without having to hot-tub it for an extended period of time.
I encourage you to give it a go, even if you don’t have fancy equipment.