Title: How to dry age steaks at home with UMAi Drybag
Headings: How to Dry Age Steaks at Home with UMAi Drybag
How to Dry Age Steaks at Home with UMAi Drybag
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How to dry age steaks at home
What you’ll learn:
What are Drybags?
What kind of vacuum sealer can I use with Drybag?
Q) Does it taste better than professionally aged steaks?
Q) Is Drybag more effective than home-aging without UMAI Dry Aged Steak Bags?
Q) Can I use my current Vacuum sealer and bags and do the same thing?
FINAL THOUGHTS:
UPDATE #1: Commenter Bruce has the best explanation I’ve heard so far:
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Content: After 7-21 days (I aged for 14 days) the steak is ready! See how the Drybag bag clings? You should have to peel it away like a membrane. It comes off easily. Trim away the outer, tough layer. Do that all the away around the loin. Trimmin’
Now slice the steaks into whatever thickness you’d like. Look at the nice, deep red color that’s typical of aged steaks. That’s some good lookin’ steak. As for the taste?