The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Just getting started, need some tips from you guys › Just getting started, need some tips from you guys
Adam, a hearty welcome to our forum! I was already getting my beauty rest by the time you posted last night but Doc has already given you some good advice. That is a pretty small piece of meat to begin with. The strip loins I age typically weight in at 10 to 12 pounds. As for time frame as long as the meat is still sealed in the cryovac bag from the packing house the meat is wet aging. While that period of time will start the tenderizing it does not count as part of the dry aging time. In a very simplest term think of dry aging as the period that the meat is releasing the tastless water within something that it can do in the DrybagSteak product, but can not do in the hard plastic cryovac. As Doc suggested please take the time to read the threads as much-o valuable advice has been shared here already which can bring you up to speed much quicker. I don’t mean don’t ask questions, but this forum is packed with hands on advice and experiences. One last question of you though…tell us more about that small refrigerator. If it is one of those small dorm-size units those typically do not have proper ventilation to dispense with the moisture being expelled from aging meat. The bottom shelf of your kitchen refrig is a much better spot. Ron