I’ve been using an UMAI dry aging bag process a big strip loin for the last week or so. I’ve written about this before, so this is just an update.
I have discovered that I should have left the fat cap side up for 7-10 days, not 2 days. Oh well. But in looking through the help forums, this should be fine. Maybe I’ll gently turn it over again for a bit.
The meat looks like this today, a week or so after putting it in the fridge. You can see that the color is a lot darker than it was in the images below. There’s still a month and change to go! December 1st is the target date. Yay!
This is what the meat looked like when I first put it in the bag.
