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The instructions that came with the Drybag kit mentioned 21-28 days(max) aging time, so I followed that recomendation. The last restaurant I visited that featured Dry aged steak, ages theirs (porterhouse and bone in strip) 21 days……So I figured the 21-28 day recomendation was reasonable for my first attempt.
As far as the weight loss goes, the boneless rib that I used had an inordinate amount of fat on the narrow side that had to be trimmed when I portioned it, so that certainly had some effect on the weight loss.
As you probably know, wet aging has very little effect on the flavor of beef (at least in my experience)………It’s done, mostly to make the steak more tender (which it does very well), so the fact that the wet aged beef had been aged 35 days and the dry aged 24 days, shouldn’t have invalidated the blind tast test we did (IMO)……The dry aged steak should have been the clear winner…..Once again, IMO.
When I trimmed the whole rib, I was very careful to only cut off the “bark”, none of the soft meat. My wife tried a bite where I had intentionaly left a peice of the “bark” on………was more like beef jerky than steak.
In any case, my plan is to order a boneless rib in Prime, and age it 35-40 days on my next attempt.