I finally gave in and tried dry-aging at home last month

Always figured it was a gimmick for hobbyists with too much money and a spare fridge. Wrapped a ribeye in Umai bags and left it 28 days, and the flavor concentration surprised me. Has anyone else had better luck with specific cuts or timeframes for home setups?

2 comments

2 Comments

willow73215d ago

Are you really telling me a month in a bag turned a regular steak into some life changing experience? I've seen people go nuts over dry aging and half the time they can't even tell the difference in a blind taste test. The funk people talk about sounds more like a marketing thing than anything you'd actually want. Twenty eight days for a subtle flavor shift that most folks would miss if you didn't tell them seems like a lot of waiting. And that garage fridge guy? Shoel leather is what you get when you mess with temperature or humidity even a little. Seems like more trouble than it's worth for maybe a tiny improvement.

sean_foster5215d ago

Thirty days in my garage fridge turned a cheap roast into shoe leather, no thanks.