The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Lomo and Lonzino recipe successful! Now what? › Lomo and Lonzino recipe successful! Now what?
There is no hard shelf life that anyone can give you for these, because they are home made and no shelf life studies were done on your process.
If you had 47-50% moisture loss, you eliminated much of the main source of spoilage of any food product, that being water. I would suggest packing them in Foodsaver vacuum bags and storing them in your fridge, that way you will have immediate access to them if you feel like consuming them. They should last at least a couple of months like that. You can also freeze them and then they will last much longer. But of course it means you would have to defrost them every time you want to consume. Maybe you want to do that to part of the harvest.