Was dead set against dry-aging in my walk-in, now I'm a convert

I figured it was just a waste of space and risked ruining good meat. Then I tried a 28-day ribeye from a buddy's setup and the flavor depth was unreal. Has anyone else had good luck with a cheap dry-aging bag setup?

2 comments

2 Comments

uma_ellis7d ago

Blew my mind the first time too. I got a cheap Umai bag and it totally worked.

tylerj226d ago

You actually can't use just any cheap bag with dry aging though. The Umai bags have a specific membrane that lets moisture out but keeps oxygen from getting in. A regular vacuum bag or garbage bag would just turn your meat into a science experiment real quick. I've seen guys try it and end up with something that smells like a dead animal wrapped in plastic. So yeah, the bag itself does the work, but it's gotta be the right kind or you're wasting your money and some good beef.