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
Think someone else may like this? Share the love!
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:
Support this site!

Content: 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? Fantastic. Like most well-aged steaks, it had incredible depth of flavor, deep beefy, earthy, complex flavors that hit every part of the mouth. And like all steaks, taste and flavors depend first and foremost on how long you’ve aged the steaks, how well you cook the steaks, the breed of the cattle, what they were fed, how they were raised and where they were raised. In fact, you should probably read up on Artisan Steak Tasting. But take your favorite steak and amp up the flavor and beefy-ness by 10x.