The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › Use of a Check Valve for sealing › Re:Use of a Check Valve for sealing
Doyle, It sounds like all is going perfect for you! As for a smell I think the aging meat has a rather earthy smell or nutty smell – it’s not unpleasant nor is it a musty smell either. As for your NY strip I personally like 28 days, but nothing wrong with 21 either. My first strip was 21 then I did my next 28 days and have now decided I like mine 35 days. OTOH you’re not aging for my taste so see what you like! The key is going to come when you are done and how much you and yours want to trim the aged part. Trimming is another topic which I challenged people to trim as little as possible…but again that’s my tastes!