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Burton…
Correction needed here…OK? A UMAi Dry® is NOT a “cryovac” bag! NOT even close to it!
Like I also suggested over in the green room a few minutes ago –
Good! Now please follow my common sense suggestion…put that bagged meat on a wire rack at the bottom of your refrig and don’t pull it out again until you are ready to cut it! Over the next week to 10 days that bag will become a new skin on the meat and properly release moisture. And keep SWMBO at ease about “that big ol’ chunk of meat rotting away” in HER refrig! Handling only raises the risk of breaking that bond or if handled roughly even tearing the bag. BTW I have a 18.5 pound ribeye now at day 28 headed for a 45 day run. The due date of April 22 isn’t any thing special – I’m just aging this one to replinish my dry aged steak inventory in the freezer! Inventory takes management planning LOL
Ron