The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Attempt. › First Attempt.
LOL – TRUST me – They treat me just FINE!!!
Keep us posted on your first venture here – have you two decided on the time frame? BTW bagging it was the easy part…being patient waiting for the time to go by is the hard part!
What has worked for many of us here is to start building up an inventory of dry aged steaks over a period of time. After aging then freeze your steaked out cuts in Food Saver bags. Not bragging, but right now I have a nice stash of frozen dry aged New York Strips, Rib Eyes and Sirloin to choose from.
Well, Ron, I am glad you get your due.
We are bound to “harvest” .for the fourth of July. Looks like only 28 days for this first venture. I hope it will be enough.
Yep, I plan to acquire a strip loin and a sirloin soon.
I have the Patience of Job, Ron. I have plenty of freezer space, I plan to fill. You see, I am on a low carb diet, so good meat is essential. Future cuts will go longer.
I appreciate your input. I value your opinion and advice. Thanx so much.