The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Time › First Time
Sorry you were disappointed. BTW were you judging yours against expensive dry aged steaks you have had at expensive steak houses? Their’s were prime to start with. As for the “vinegar taste” – I guess we each have our own taste buds, but the most common comparison is there is an earthy – nutty smell. Sorry you apparently didn’t read other comments but yes – dry aged meat cooks faster. BTW our favorite steakhouse where we got hooked on dry aged beef some 45 years ago still to this day has a large printed disclosure that dry aged beef cooks differently. BTW we quit going there when we learned to dry age at home using these bags and saving us a bundle! Our typical bill for the 2 of us was $110. Dry aged beef is expensive when purchased commercially or in a good restaurant – BUT very affordable – thus ENJOYABLE when done at home. Again…I’m sorry you have not YET experienced what most of us here have done.
Ron