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Thank you very much for your reply.
Is there a difference between 21 days and 45 days with the flavor profile? Please attempt to describe.
Sure is!!! The longer 45 days means a more concentrated beefy taste!
I just got done reviewing the FAQs on the website… It recommended that the ribeye is only aged 4-5 days and not the 45 days I have seen recommended by many others.
I think you misread that – the 4 to 5 day refers to a tenderloin – not a ribeye.
Sorry for all the questions…. I’ve seen so many conflicting videos and dialouge on the website I’m a bit confused. I wish there was a beginners guide, from recommendations to the first piece of meat down to how long.
I hear you – but my suggestion is NOT to read too many threads on the Internet about dry aging as THAT is confusing at best! Instead since you have elected to use the UMAi Dry® bags there is plenty of information here or if you don’t find what you want just ask! OK?
Dam this is FUN!!!!! I held a BBQ with my first attempt and I’m the new hero on the block. I marinated, seasoned, and made plain steaks…. They were all awesome!!!!!! I have a new sport!!!!!!!
LOL – but for kicks and giggles next time age your meat longer and don’t marinated as THAT masks the terrific taste you achieve from dry aging your beef! Dry aged beef is why good steak houses demand and get their high prices – but now you know you can dry age at home!
Dietrich