Vent: That time I said dry aging at home was stupid... yeah I was wrong

I kept telling my buddy Marco his dry aging bag setup was a waste of time and money. Then he handed me a NY strip he'd aged for 28 days in his fridge using a $40 bag from The Sausage Maker. I ate my words right there, that steak was better than anything I've bought from the shop. Has anyone else tried those Umai bags or am I the last one to get with the program?

3 comments

3 Comments

taylorshah1mo ago

Oh man, I was in the exact same boat! I bought a Umai bag set last year just to prove my buddy wrong and ended up embarrassing myself when the steak came out incredible. Honestly, the 35 day ribeye I did was one of the best things I've ever cooked, no joke.

hollyl251mo ago

Those Umai bags really surprised me too @taylorshah, especially the way the pellicle forms compared to a commercial setup. The 45 day sirloin I tried came out with a nutty funk that felt like something from a steakhouse. Its hard to argue with results when the bagged stuff keeps winning taste tests against the expensive store aged cuts.

ruby_jones1mo ago

50 days on a strip loin here. Turned into something completely different. Couldn't believe the depth of flavor.