Was dead set against dry-aging bags until I tried them on a 45 day ribeye last spring.

I always thought they were a gimmick compared to a proper cool room, but the flavor concentration on that cut was so close to the real thing it actually blew my mind... anyone else been converted by these things?

2 comments

2 Comments

violafox18d ago

Was dead set against dry-aging bags" - same here, man. I remember trying to convince a buddy they were just fancy trash bags. Then he brought over a strip he did for 30 days and I had to eat my words. Made me wonder if my grandma's old fridge trick with cheesecloth was actually onto something all along.

kelly.parker18d ago

Fancy trash bags" is right, guess I owe my buddy's trash a thank you card now.