I finally got my drybags in the mail today but my cryovaced NY strip has already been wet aging in my fridge for almost two weeks. Would I be ok drybagging it now? And if so, how long should I leave it in the drybag?
Obviously you have already done some research about wet aging “that way” and using the DrybagSteak material so personally I applaud you! IMO you have split the process and may experience some issues which will put you on your own – but maybe you’ll be a leader for us! What I mean is leaving the sub-primal strip in the processor’s sealed cryovac which I assume you did with out cutting it open to possibly contaminate the meat probably accounts for 2 weeks of aging beyond whatever expiration/best by date that was on the cryovac. At this point you might want to leave it as is for say another week and then cut it open/ trim and enjoy some, but freeze the remainder. Then start another strip sub-primal in a Drybag and age it for the same period…trim the same to your liking and then do a comparison cook – though a blind test is best – and report back to us!
PS – for you and others – I’m a volunteer moderator for this forum as I love the product and the results I have experienced from the DrybagSteak product so please understand MY posts are MY opinion and not those of THIS company!
I was wrong before, the sell-by date on the package is 11-28-201, so really only 4 days since the sell by date. I think I’m going to give it a shot! Wish me luck!
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