The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Long term storage (+6 months) › Long term storage (+6 months)
I confirm that it improves !! My 1st lonzino is vac sealed for 7 weeks now and it is a lot better than it was when I removed it from the bag. Very happy !!
In my mind now, there are 3 main steps to the complete process :
1- Dry cure
2- Umai bag to reach the desired weight loss
3- Vac seal to improve and taste from time to time to enjoy the improvement !! 🙂