The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › My 2nd age, plan, and options › My 2nd age, plan, and options
Now the 28 day dry aged then 7 day food saver bag aged piece was different. It obviously did not lose anymore weight those last 7 days but there was some action. I could tell right away that their was moisture in the bag when I cut it open. There was a thin coating of moisture similar to molasses or a balsamic reduction. Like I said, this was thin and it was sticky. Obviously the moisture didn’t come through the bag so it must have worked back out of the meat and it definitely softened the bark.
A closer look at the moisture.
Now this piece was easier to cut into steaks. The waxy bark was soft even after dabbing it with a paper towel to dry it up some.