30
Had to pick between dry aging bags and a full cooler setup, went cheap first
I only had about $300 to play with this fall, so I chose the umai bags over buying a dedicated mini fridge for dry aging. The first ribeye roast came out decent but the flavor was WAY milder than I expected, and I'm wondering if the bags just don't get that deep funk. Has anyone else compared bag aging to a real cooler setup and noticed a big difference in the end product?
1 comments
Log in to join the discussion
Log In1 Comment
vera_johnson928d ago
Nah, I gotta disagree with you there. I've run both and the bags do a solid job if you nail the time and temp. Most people pull them too early, like 30 days, and that's when you get that weak flavor. Give it 45 to 60 days and the funk comes out, no problem. The real difference isn't the bag itself, it's airflow and humidity control. A cooler setup gives you more consistent control, sure, but that doesn't mean the bags are broken. Sounds like you just need to push it longer next time. My first bag roast was flat too, second one was a whole different animal. Stick with it before you spend more money.
4