This is my very first attempt at dry aging beef. These were in the bags for about 3 weeks. I made them last night with the Mad Hunky seasoning. They were absolutely amazing!
Before I said anything, my 12-year-old daughter said "they are so easy to cut." Kinda says it all.
I picked up a few dozen dry age kits from The Sausage Maker. Yesterday, I placed 3 ribeyes in one and a top eye round roast in another. I followed the instruction and tied them both.
Is there an optimum period of time to keep them refrigerated before opening and serving?
I am heading out on...
I am taking the plunge to dry aging. I see Umai and others mentioned here.
A few questions...
1. I don't have a vacuum sealer machine. Can I still use these bags?
2. If ai, which brand would you suggest? I am planning on mainly using them for steaks and tri-tip
So, I have a hand of pork which I’ve hung in my dry ager (37f 75%RH). I’m not sure what I’m going to do with it yet, but when I purchased it the use by date was the 6th May.
So do I need to use it by that date (freeze/cook) or is it okay to hang longer?
I’m looking at purchasing a dry ager, predominantly for Charcuterie.
I had toyed with the idea of converting a fridge/wine cooler but have seen reasonably(ish) priced dry ager from Caso and the external dimensions are a really good fit for me.
However, I’ve really struggled to find any...
First time with dry aging at home using an Umai bag. Pretty happy with how it turned out. Thinking about building out an actual dry aging cooler to dive deeper into this.
I have found some DIY mods online. Does anyone here have some suggestions or images of what they have done that can help...
Hey, first post.
Glad I stumbled across these forums, looks like theres quite a bit of information here but I'm interested to hear your thoughts.
I've set up a mini fridge for dry aging.
Has a thermometer, humidity sensor, UV light and a fan for air circulation.
Humidity can be controlled...