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January 20, 2016 at 3:48 am
#9921
Blue phillipsMember
quote RRP” post=7697:
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
How long and what kind of results can be expected? In just a cryo bag 21 days and it was cut with a fork tender, didn’t have the crust, but was a hair stinky until it breathed for a few minutes. Couldnt find a whole lot of instructions for the dry age bag, but what’s the rule of thumb to make beef cut with a fork tender in them?