The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Jerky › Re:Jerky
March 23, 2011 at 2:46 pm
#4662
Daniel laraMember
Well for about 40 dollars at cost co I can get a prime top sirloin roast so I would not loose much money. And I’ve made alot of jerky and I’m not a fan of tough jerky so this is kinda of an experiment to see if I can produce a less tough jerky…..and I’ve researched dry aging and 6 to 10 days is when the enzymes and god bacteria really start to break down the proteins on the meat…. So what would it hurt to try something new, that’s just how I see it.