Dry aging bags vs. traditional cooler aging, which way do you go?

I've been stuck between using dry aging bags for easier cleanup or sticking with the old cooler method for better flavor. Tried bags on a 45 day ribeye roast last month and the meat was tender but lacked that deep funk. What's your pick and why?

3 comments

3 Comments

diana5125d ago

lmao I'd rather just let it hang in my fridge uncovered tbh.

tarabell4d ago

Huh, I remember reading that putting cheese uncovered in the fridge actually helps it breathe better and develop more flavor. You lose a little moisture but the taste payoff is real. I might have to try your method next time.

gracec164d ago

Oh man, I totally get what you're saying about the funk. @diana512 I've tried the fridge hang too, but it dried out too fast for me. Bags are convenient but they definitely lose that deeper aged flavor. I'm sticking with the cooler method for now, even if it means more scrubbing later. The extra funk is worth the cleanup headache every time.