The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First try failure › First try failure
August 22, 2014 at 6:21 pm
#8520
Member
Welcome aboard, Chip. Sorry that your first experience wasn’t up to your expectations, but you nailed the reason. 21 days seems to be the number for the commercial dry agers with their expensive controlled environment drying rooms. OTOH 21 is too short in my opinion and I had the similar experience that you had. A rib eye sub-primal is a thick chunk-o-cow and I have found 45 days aging works wonders for me. I have tried 60 days but I can’t really distinguish much difference between 45 and 60 day steaks. I hope you try it again but for the 45 days I suggest. Ron