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
Ron PrattWhen you leave the meat in sealed cryovac that is called wet aging since the moisture is never dispelled. Let’s don’t be squeamish – that is controlled rotting which explains the stinky smell. That is also what is making the meat tender, but no crust as you call it. Using the UMAi Dry bag the material permits the expulision of the moisture thereby “dry aging”. I personally find 45 days aging to meet my tenderness and taste expectations. I have gone 60 and 62 days, but have not felt the added time gave much better results. Like other things in life you need to find what aging period you like – not what I like. Ron