The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Pot roasts, London broilers and similar cuts. › Pot roasts, London broilers and similar cuts.
Thanks Ron! I was thinking it would be a waste of a bag on those cheap cuts. That’s what my pressure cooker is for. Doing a pot roast tonight in it as a matter of fact.
Now I do have just two or three good sized leg roasts of Venison in my freezer from last hunting season. How does venison do with dry aging? It doesn’t have hardly any fat in it, so I’m not so sure. I’d be willing to sacrafise one roast to try, but they are only two pounds each or so. Is that too small to dry age?
And…the video where they cure duck breast for several days, then rinse and seal in Umai bag for however long…when they cut it open are they eating it raw? I assume the curing process and dry aging makes it safe…I hope? I’m game to try, just want to make sure I don’t kill my family. 🙂