The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 2nd attempt is a strip loin › 2nd attempt is a strip loin
Al, looks good from here and I just have one suggestion…since the fat cap is very clearly against the bag I always place my meat fat cap down on the wire rack since It is highly unlikely that side will delaminate.
BTW you are already thinking and talking like an old hand at this! Take it easy, think ahead and do not commit to the sealing until satisfied. Even at that as long as you don’t trim the bag you can always cut off any offending part and seal again like you did! I always say so what if there is a flap of excess bag on the end?
How long are you planning for this strip? My preference is 28 days since the strip is thinner than say a rib eye.