The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Time ,Old Food Saver › First Time ,Old Food Saver
Update…..Great results here on my first dry aged ribeye. Took it out at 29 days,could wait any longer ,had great bond with bag to meat,had a nice bark all over about as thick as a thin piece of bacon.Cut into steaks,about 1 1/4 in. got 11 good steaks.Trimed off the bark and what a good color they had,unbelievable that I did this.The steaks were a little small ,but I did start with a small ribeye and I may have trimmed too much because I did trim all of the bark off. All the same ,I cooked one for myself and vacuum packed the rest and froze. What a great flavor,juicy and tender.I will be doing more ,I can not wait for my friends to try one of my steaks… Thank for all the help Ron, and all of the other people in this forum, I did read alot of the threads here and got alot of good advice. I will be talking this up with friends and bragging on myself , LOL…..Thanks again to all…….