The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › A little guidance › A little guidance
January 19, 2016 at 5:52 pm
#9917
Ron PrattMember
Welcome aboard! You were comparing your taste memory to that of hung meat aka commando. The UMAi Dry bag has more control than commando and my guess is you needed to go longer than 30 days. Also in the future I’d highly recommend not messing with the meat and turning it every 5 days. First there is no need to and secondly you actually are running the risk of tearing the bag plus disturbing the contact the bag makes with the meat. Ron