The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What went wrong? Striploin FAR 2 hard, tough & dry › What went wrong? Striploin FAR 2 hard, tough & dry
I don’t have answer for your dilemma. I thought that it may have been the Sous Vide process based on my limited experience with same. I have not had that “dry” experience with those that I’ve done previously. Now my own experiences have been solely with Rib Eyes and one sirloin of prime grade or Waygu and I’ve gone 45 or 60 days with each with no problem. So I will gladly defer to someone like Ron (our Guru-in-chief) to solve your problem. Sorry I couldn’t be of help although I have subscribed to your thread to see what the real answer is.