The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Wet age then dry age with drybags › Wet age then dry age with drybags
November 1, 2012 at 1:31 am
#6378
Scott Mark
Member
I don’t want to be a fearmonger, but I lost two subprimals that went bad during a two-week wet age, in the original packaging, at 34 degrees Fahrenheit. There are SO MANY factors that contribute to a positive or negative experience that I wouldn’t ask you not to try it in your own way, and tell us of your results.
I do a lot of experiments. Some don’t succeed, and for me this was one.
Toasty