The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › How do I know if I ruined this brisket? › Re:How do I know if I ruined this brisket?
AnonymousIt isn’t really one small pocket of air…its lots of them. If you look at the fat side picture, pretty much anywhere you see the drybag material crinkled is an air pocket. Also, all along the side towards the bottom of the fat side picture is air. You can kind of see in the picture where the fat looks different (lighter color) towards the bottom of the picture. In that area, the fat looks like it has some funny texture, almost like crystallization on the surface….not super smooth like on the strip loin. I’m considering breaking it open and cooking it this weekend since tomorrow will be 21 days…once I break it open I’ll post back as to if it smelled rancid and got tossed or if it got cooked and was yummy.