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: Trapped air = nasty stuff that gets in the meat. Remember I said I made a mistake– I trimmed the fat and wiped the bloody gooey goop from the loin? Well this is what happens. The membrane couldn’t get a good grip and cling. It should be nice and tight like this: 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.