Hello, kind of a newbie to dry aging bags. I have dry aged a couple items without Umai bags. I just ordered the Steak & Charcuterie kit that comes with the vacuum sealer.
I just butchered a prime steer that I raised. I let the carcass hang for 20 days in the walk in cooler. I butchered the animal 3 days ago. I cut a 5 bone rib roast and it has been in a frost free fridge by itself since then on a roast rack uncovered.
So my question is when the dry aging kit arrives in the mail (probably 5 or 6 more days) should I go ahead and bag & seal the roast, or will it be to late? I don’t know if the roast will be to dry by then or not.
What are your thoughts and suggestions.
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