The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment #4: semi-boneless leg of lamb › Re:Experiment #4: semi-boneless leg of lamb
And today a boneless leg of lamb from Sam’s club went in for aging. So now I’ve got four bags aging, and one more (ribeye) that is complete and ready to be steaked.
I’ve got a top sirloin (split into two bags, one for the rump cover and one for the rest of it), a strip loin, and a boneless leg of lamb.
At first I was skittish about it, because it’s been “opened” – but the “cook or freeze by” date is a month from now, so I assume they don’t expect much in the way of bacteria growth. I pulled the netting off the leg and I’m depending on the vacuum to hold things together.