The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry aging Wagyu strip loins and top sirloin › Re:Dry aging Wagyu strip loins and top sirloin
Thanks…we’ll see in due time if its worth all the investment (money and effort 🙂 ).
Question on the pantyhose…I thought it was more of a trick to keep the bag material in contact with the meat until the bond forms (after a few days), which is what I was using it for. Is that wrong? I was planning on removing it shortly, since that top sirloin was bagged on Friday (3 days already…time’s flying!!).