I suppose you can use this bag for other things like making dry cured meats at home.
Did anyone else try these bags?
Does anyone have any good recepies for home made proscuitto?
I used the drybag method in May, aged a whole prime ribeye for 24 days. It turned out incredibly wonderful. I followed the directions from Chef John. Aged it in a spare fridge, kept the temp between 35 and 40.
Linda in Powhatan, VA
Here is the link. Looks and sounds interesting might have to give this a myself. Only downfall to to just trying is"You cannot use a channel-type or Foodsaver-type sealer with DrybagSteak material. It must be a retractable snorkel-type or chamber sealer." $135 just to give it a try Humm
Cook's Illustrated did an experiment with dry aging at home complete with a blind test. The outcome did not exactly match the commercial dry aging, but was still very close. Here is the article. They do not recommend doing it for more than 4 days due to safety reasons.
"In commercial dry-aging, butchers hold large primal cuts of beef (typically the rib or short loin sections) for up to 30 days in humid refrigerators ranging between 32 and 40 degrees. (The humidity is necessary to prevent the meat’s exterior from drying out too much.) As moisture evaporates, the fat becomes more concentrated, increasing meaty flavor. The dehydration process also triggers the breakdown of muscle proteins, resulting in a dense, more tender texture. At the same time, the breakdown of muscle encourages the formation of amino acids and peptides, which impart a meatier, smokier taste.
To try replicating these results at home on a smaller scale, we bought rib-eye and strip steaks (each $10.99 per pound) and stored them in the back of the refrigerator, where the temperature is coldest. Since home refrigerators are less humid than the commercial units used for dry-aging, we wrapped the steaks in cheesecloth to allow air to pass through while also preventing excessive dehydration and checked them after four days (the longest length of time we felt comfortable storing raw beef in a home fridge).
Their edges looked appropriately dried out, so we pan-seared the home-aged steaks and tasted them alongside a batch of the same commercially dry-aged cuts costing $19.99 per pound. Our findings? Sure enough, four days of dry-aging in a home fridge gave the steaks a comparably smoky flavor and dense, tender texture. As long as you remember to wrap the meat in plenty of cheesecloth, place it on a wire rack for air circulation, and store it in the coldest part of the fridge, you can skip shelling out extra money for commercially aged cow."
Great info! I'm a Cooks Illustrated junkie, LOL! I get their mags and also subscribe to their online mag. I tried their method and it really does work. It is not quite as good as the real deal, but it's better than not doing anything at all. I've also heard of the vacuum bags, but I think it's a bit misleading to say it is "dry aging" when in fact that method is considered "wet aging", again, it's better than doing nothing, but not the real deal.