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’m thinking you may have hit the nail on the head! As soon as I read “freezer burn” in your reply, I though, YES! That’s it!! The texture and feel aligns with that theory perfectly. In fact, I reset the temperature dial on the fridge to where it was while doing this one and sure enough, it was sitting at between 32.18F and 33.5. And yes, I agree, the constant opening would actually drive that temp (initially, to adjust) even below that.
I’ve now adjusted the temp back to around 37.5F, so hopefully next time we’ll have a bit more luck.
So, a big thanks for the insights and for taking the time to help me with this. It is really appreciated!
All the best,