Short videos of 30 day aging taking out of bag, rack it sat on, trimming and cutting.
1 – Yes if you are super sensitive…nose wise….you may smell something. My wife complained a bit. I never noticed it myself.
2 – The bags are a bit difficult the first time to seal decently and you will likely panic and think its not sealed or vacuumed enough. Mine looked loose, I wasted a bag, the second try wasn’t much better so I went for it….turned out fine.
3 – It does loosen up a bit over time so as long as you are getting that nice hard outer crust and not some crazy ugly fuzz (mold) smelling like rotten meat…you are fine.
4 – I used a cooling/drying rack made for pastries out of the oven, top shelf in the fridge shown in the video. I had it set to 34 deg. so top shelf probably 35-36. We get into the fridge 10 times a day at least, still no issues. Wife put a container of baking soda next to it…lol after her super sensitive olfactory device going off… I never smelled much of anything, guess I am broken in that department.
5 – Taste test was fun. You could tell almost where it was located on a blind test by the funk. Dry steaks do have a different taste from fresh. Either you like it or you don’t but don’t think for a minute it will be the same just more “tender”. I say funk in a good way. Its beefier, or stronger if you like. the ends I trimmed to try were very strong. The middle pieces were a bit more “normal” and extremely tender with a flavor that will make you want to do this over and over again…unless your wife tells you to buy your own fridge…in that case I am working on it and plan to keep one 18-20lb going every 30-40 days to keep us in steaks monthly.
Thank you UMAI!
Hope you all like this.
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