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Wrote off dry aging bags at $2 a pop until a 45 day ribeye changed my mind
I told a guy at the meat counter in Kansas City that those umai bags were a gimmick and real dry aging needs a dedicated cooler, and he just laughed and handed me a vacuum sealed ribeye. Fast forward 45 days in my own fridge and that steak had a nutty crust and lost about 20 percent weight, way better than the wet aged stuff I had been selling. Anyone else running these at home, and do you bother with the longer 60 day stretches or is 45 the sweet spot?
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harperp3115d ago
45 days and my fridge still smells like a crime scene.
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