The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › New to Dry agingand had a couple of questions › New to Dry agingand had a couple of questions
February 16, 2017 at 10:20 pm
#10901
Member
45 days for a thick sub-primal like yours works far better than just 30 in my experience.Feel free to ask more questions as you go along. One bit of unsolicited advice I will give you though is don’t keep inspecting your meat by removing it from the shelf. As it ages you risk tearing the material. My motto is “bag it, seal it, place on the rack and leave it alone!” Ron